TILAPIA PICCATA
Steps:
- Season tilapia fillets on both sides with salt and pepper.
- Mix 3 tablespoons flour and garlic powder together in a shallow bowl. Dredge tilapia fillets in flour mixture; shake off excess.
- Melt 3 tablespoons margarine in a large skillet over medium-high heat. Cook fillets in the hot margarine for 2 minutes. Flip; cook until crust is crisp and flesh just starts to flake when pressed with a fork, about 1 minute more. Transfer fillets to a paper towel-lined plate.
- Melt remaining 1 tablespoon margarine in the same skillet over medium heat. Scrape the browned bits of fish off the bottom of the skillet with a wooden spoon. Stir in remaining 1 tablespoon flour until thickened. Add lemon juice and capers.
- Pour fish stock into the skillet; cook, stirring frequently, until reduced by half, 5 to 10 minutes. Return fillets to the skillet and spoon reduced stock on top. Garnish with parsley.
Nutrition Facts : Calories 250.6 calories, Carbohydrate 7.6 g, Cholesterol 41 mg, Fat 13 g, Fiber 0.5 g, Protein 24.7 g, SaturatedFat 2.3 g, Sodium 442.5 mg, Sugar 0.5 g
CHICKEN OR TILAPIA PICCATA
Make and share this Chicken or Tilapia Piccata recipe from Food.com.
Provided by TheBostonBean
Categories Tilapia
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Dust fillets with salt and pepper and dredge in flour.
- Heat olive oil in pan over med heat. Brown chicken/fish in oil. about 2 minutes per side, or until cooked through and browned. Remove from pan.
- Deglaze with wine and add butter and capers. Cook for 2 minutes until alcohol has cooked off. Add lemon juice add salt to taste.
- Add chicken/fish back into pan. Add parsley.
- Serve on a platter with sauce.
- Enjoy!
Nutrition Facts : Calories 496.4, Fat 33.9, SaturatedFat 6.7, Cholesterol 92.8, Sodium 393.9, Carbohydrate 7.5, Fiber 2, Sugar 2.1, Protein 31.2
TILAPIA PICATA OR CHICKEN PICATA WITH CAPERS
Make and share this Tilapia Picata or Chicken Picata With Capers recipe from Food.com.
Provided by ridergirl
Categories European
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a skillet pan place 1/2 the butter and olive oil to heat up on medium high.
- place all the dry ingredients in a gallon size plastic baggy, mix well and then add the tilapia or chicken and coat well.
- place the tilapia/chicken in the oil/butter mix and cook without burning ( lower heat if needed) so it cooks half way and is golden brown approximately 4 min, then flip to cook other side of tilapia.
- let talapia/chicken cook 1- 2 min then add remaining butter, capers, lemon juice and chicken broth. reduce heat to med low and sauce will thicken slightly.
- Serve with pasta, rice or with a veggie for a quick and tasty meal everyone will love.
- I actually double the sauce, pull out the fish when it is done place a little sauce over the fish and the remaining sauce I place over angel hair pasta. This is my daughter favorite meal. I make the same exact meal with chicken cutlets as well. Garnish with lemon slices on top of Tilapia or Chicken cutlets.
FISH PICCATA
Provided by Melissa d'Arabian : Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large saute pan over medium-high heat. While the pan is heating, blot the fish dry with paper towels and season with salt and pepper. Dredge in the flour, shaking off any excess. Saute the fish in the oil until just cooked through, about 4 minutes, flipping halfway through. Remove the fish to a platter. Deglaze the pan with the white wine, whisking for about 1 minute. Add the lemon juice and capers and stir. Add the butter and stir or whisk to incorporate to bring the sauce together. Pour onto the fish and garnish with the chopped parsley.
CHICKEN PICCATA
For dinner this week, make Giada De Laurentiis' famous Chicken Piccata recipe, a comforting Italian classic made with lemon, butter and capers.
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
- In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
- Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
CHICKEN PICCATA WITH CAPERS
Categories Chicken Sauté Quick & Easy Low Cal Lemon White Wine Parsley Gourmet
Yield Serves 2
Number Of Ingredients 7
Steps:
- Halve the chicken pieces horizontally with a sharp knife and flatten them slightly between sheets of plastic wrap. In a large heavy skillet heat 1 tablespoon of the butter and the oil over moderately high heat until the foam subsides and in the fat sauté the chicken pieces, seasoned with salt and pepper, for 1 minute on each side, or until they are cooked through. Transfer the chicken with tongs to a platter and keep it warm, covered loosely. Pour off the fat in the skillet, to the skillet add the remaining 1 tablespoon butter, the wine, and the lemon juice, and bring the mixture to a boil. Stir in the capers, the parsley, and salt and pepper to taste and spoon the sauce over the chicken.
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TILAPIA PICCATA RECIPE | MYRECIPES
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5/5 (23)Calories 461 per servingServings 4
- 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.
TILAPIA PICCATA RECIPE | MYRECIPES
From myrecipes.com
5/5 (8)Total Time 20 minsServings 4Calories 414 per serving
- 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.
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