Ingredients with Measurements:
- 4 tilapia fillets (about 6 ounces each)
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/4 cup white wine
- 1/4 cup chicken broth
- 2 tablespoons lemon juice
- 2 tablespoons capers, drained
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh parsley
Special equipment needed:
- Large skillet
- Tongs
Step-by-step instructions:
1. Rinse the tilapia fillets and pat them dry with paper towels.
2. In a shallow dish, mix together the flour, salt, and black pepper.
3. Dredge each tilapia fillet in the flour mixture, shaking off any excess.
4. In a large skillet, heat the olive oil over medium-high heat.
5. Add the tilapia fillets to the skillet and cook for about 3 minutes on each side, or until golden brown and cooked through. Use tongs to flip the fillets.
6. Remove the tilapia fillets from the skillet and transfer them to a plate. Cover with foil to keep warm.
7. In the same skillet, add the white wine, chicken broth, lemon juice, and capers. Bring the mixture to a boil and cook for about 2 minutes, or until the sauce has reduced by half.
8. Remove the skillet from the heat and stir in the butter until it has melted and the sauce is smooth.
9. Pour the sauce over the tilapia fillets and sprinkle with chopped parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 290
- Fat: 14g
- Carbohydrates: 8g
- Protein: 29g
Substitutions for ingredients:
- Tilapia fillets can be substituted with any white fish fillets such as cod, haddock, or sole.
- White wine can be substituted with chicken broth or vegetable broth.
- Capers can be substituted with chopped green olives.
Variations:
- Add sliced garlic to the skillet before adding the tilapia fillets for extra flavor.
- Use lime juice instead of lemon juice for a different citrus flavor.
- Add sliced mushrooms to the skillet with the sauce for extra texture.
Tips and tricks:
- Make sure to pat the tilapia fillets dry with paper towels before dredging them in the flour mixture to ensure a crispy crust.
- Use tongs to flip the tilapia fillets to avoid breaking them apart.
- Add the butter to the sauce off the heat to prevent it from separating.
Storage instructions:
- Store leftover tilapia piccata in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the tilapia piccata in the microwave or in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the tilapia piccata on a bed of cooked rice or pasta.
- Garnish with lemon wedges and additional chopped parsley.
Garnishes:
- Lemon wedges
- Chopped parsley
Pairings:
- Serve with a side salad or steamed vegetables.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Grilled zucchini
Troubleshooting advice:
- If the sauce is too thin, simmer it for a few more minutes to reduce it further.
- If the sauce is too thick, add a splash of chicken broth or white wine to thin it out.
Food safety advice:
- Make sure to cook the tilapia fillets until they are cooked through to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
- Piccata is an Italian dish that is traditionally made with veal, but can also be made with chicken or fish.
Flavor profiles:
- Tangy, savory, and slightly acidic from the lemon juice and capers.
Serving suggestions:
- Serve the tilapia piccata as a main course for a dinner party or a family meal.
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Region: Italian