Tilapia Piccata

Photo: Randy Mayor; Styling: Jan Gautro
This piccata recipe calls for tilapia, but you can also substitute most any flaky white fish, or use veal or chicken cutlets. For more quick and easy fish dinners, see our complete collection of fish recipes.

Yield:

4 servings (serving size: 1 fillet, 3/4 cup pasta mixture, and about 1 tablespoon sauce)

Recipe from

Nutritional Information

Calories 461
Caloriesfromfat 24 %
Fat 12.5 g
Satfat 6.4 g
Monofat 3.1 g
Polyfat 1.1 g
Protein 41.7 g
Carbohydrate 45.3 g
Fiber 2.6 g
Cholesterol 108 mg
Iron 1.6 mg
Sodium 512 mg
Calcium 30 mg

Ingredients

8 ounces uncooked orzo (about 1 1/2 cups)
3/4 cup grape tomatoes, halved
1/2 teaspoon salt, divided
3 tablespoons chopped fresh parsley
1/4 teaspoon black pepper, divided
3 tablespoons all-purpose flour
4 (6-ounce) tilapia fillets
3 tablespoons butter, divided
1/4 cup white wine
3 tablespoons fresh lemon juice
1 tablespoon drained capers

Preparation

Cook pasta according to package directions, omitting salt and fat. Drain; stir in tomatoes, 1/4 teaspoon salt, parsley, and 1/8 teaspoon pepper. Set aside and keep warm.

Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, and flour in a large shallow dish. Dredge fish in flour mixture. Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add fish to pan; cook 1 1/2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan; keep warm.

Add wine, juice, and capers to pan; cook 30 seconds. Remove from heat. Add remaining 2 tablespoons butter to pan; stir until butter melts. Serve fish with sauce and pasta.

Note:

David Bonom,

March 2007