Tilapia Piccata {Foodie Friday}

I don't know how, but my freezer somehow ended up full of fish..it must have been a really good sale...haha. We have had chicken piccata before, and loved it, so I figured tilapia piccata was going to be a winner. I was right. I never cared much for lemon tasting things growing up, but lately it has really been hitting the spot. This makes for a nice quick family dinner. My fillets were pretty small, so they cooked quickly, so keep the size of your fillets in mind while cooking.

One Year Ago: Sugar Cookies

Tilapia Piccata

Ingredients

4 tilapia fillets (about 6 oz. each)

Salt

¼ cup all-purpose flour

2 Tbsp. olive oil

3 Tbsp. unsalted butter

½ cup white wine

¼ cup lemon juice

1 Tbsp. capers

2 Tbsp. finely chopped fresh parsley

Directions

1. Sprinkle fish lightly with salt and dredge in flour on both sides to coat. Warm 1 Tbsp. each oil and butter in a large skillet over medium-high heat until butter melts. Sauté 2 fillets, turning once, until browned on both sides and cooked through, 3 to 4 minutes total. Transfer to a plate; cover with foil to keep warm. Repeat with another Tbsp. oil and butter and remaining fish. 

 2. Pour wine and lemon juice into skillet and bring to a boil. Remove from heat and stir in capers, parsley and remaining 1 Tbsp. butter; keep stirring until butter melts. Place each fillet on a plate, pour sauce over fish and serve immediately.

Source: All You

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