Tilapia Piccata is a spin on the traditional Italian dish of veal or chicken piccata. Flaky tiliapia and tangy capers with fresh lemon juice and white wine deliver exceptional flavor to this classic dish. Feel free to substitute most any flaky white fish for the tilapia, if desired.
4 tilapia fillets (about 6 oz. each)
1/4 cup all-purpose flour
2 tablespoons olive oil
3 tablespoons unsalted butter
1/2 cup white wine
1/4 cup lemon juice
1 tablespoon capers
2 tablespoons finely chopped fresh parsley
How to Make It
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.
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.