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.
TILAPIA PICCATA
Make and share this Tilapia Piccata recipe from Food.com.
Provided by Kim127
Categories Tilapia
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions (omitting the salt and fat) Drain.
- Stir in tomatoes, 1/4 tsp salt, parsley, and 1/8 tsp pepper. Set aside and keep warm.
- Combine remaining 1/4 tsp salt, remaining 1/8 tsp pepper and flour in a large shallow bowl. Dredge fish in flour mixture.
- Melt 1 tbsp butter in a large non-stick skillet over medium-high heat.
- Add fish to pan and cook 1 1/2 minutes on each side or until fish flakes easily when tested with a fork (or til its done like you want).
- Remove fish from pan and keep warm.
- Add wine, juice and capers to pan, cook 30 seconds. Remove from heat. Add remaining 2 tbsp butter to pan, stir until butter melts.
- Serve fish with sauce and pasta.
Nutrition Facts : Calories 493, Fat 12.6, SaturatedFat 6.7, Cholesterol 108, Sodium 526.3, Carbohydrate 49.5, Fiber 2.5, Sugar 2.7, Protein 42.7
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.
GRILLED TILAPIA PICCATA
We aren't big fish eaters, but a friend made this for us, and we couldn't believe how wonderful it was! Now we eat it regularly. I love making it for guests because it's simple, looks lovely and tastes restaurant-worthy. -Beth Cooper, Columbus, Ohio
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, whisk lemon zest, lemon juice, oil and garlic until blended; stir in capers and 2 tablespoons basil. Reserve 2 tablespoons mixture for drizzling cooked fish. Brush remaining mixture onto both sides of tilapia; sprinkle with salt and pepper., Grill tilapia on a lightly oiled rack, covered, over medium heat or broil 4 in. from heat until fish just begins to flake easily with a fork, 3-4 minutes on each side. Drizzle with reserved lemon mixture; sprinkle with remaining basil.
Nutrition Facts : Calories 206 calories, Fat 8g fat (2g saturated fat), Cholesterol 83mg cholesterol, Sodium 398mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges
TILAPIA PICCATA
I adapted my favorite Picatta recipe for tilapia, the real chicken of the sea. A real big winner in my house!
Provided by presvicki
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Rinse and dry tilapia fillets.
- Season the flour with salt, pepper, garlic powder and onion powder in a bowl.
- Mix milk and eggs in separate bowl.
- Dip fillets into the flour mixture, then the egg milk mix and coat with a final dredge of flour.
- Heat oil in a skillet, saute fillets browning on both sides for 4 to 5 minutes.
- Transfer to a serving dish.
- Pour off all but 2 tbsp of oil. Then add butter, brown slightly.
- Stir in lemon juice, capers, sweet vermouth and parsley. Simmer for 1-2 minute.
- Spoon over fish and enjoy!
Nutrition Facts : Calories 589.5, Fat 39.5, SaturatedFat 13.8, Cholesterol 151.4, Sodium 1069.1, Carbohydrate 28.4, Fiber 1.5, Sugar 0.6, Protein 31.6
TILAPIA PICCATA FOR TWO
A tip: Soaking the tilapia in a small amount milk for about 15-20 minutes prior removes some of the fishy taste.
Provided by gailanng
Categories Tilapia
Time 20m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- In a pie pan or other shallow dish, mix together flour, salt and pepper.
- In a saute pan large enough to fit both pieces of fish, heat 2 tablespoons olive oil over high heat.
- While pan is heating, dredge fish in flour mixture, completely coating fish but shaking off any excess. Place fish in saute pan and cook for about 4 minutes on each side, until almost done.
- Remove fish from pan and set aside. Turn heat down to medium-low and add remaining olive oil.
- Add green onions and cook for 3 minutes or until just tender. Add garlic and cook for another 2 minutes. Add white wine and reduce by half.
- Add capers and lemon zest and juice and cook for 2 minutes. Add butter and stir to melt. The sauce should be slightly thickened.
- Return fish to pan, turn to coat with sauce and cook for 3-5 minutes or until fish is done.
Nutrition Facts : Calories 665.7, Fat 30.5, SaturatedFat 7.9, Cholesterol 128.7, Sodium 1592.4, Carbohydrate 40.6, Fiber 2.2, Sugar 1.3, Protein 51.2
TILAPIA PICCATA (TILAPICCATA)
Steps:
- For the fillets: Preheat oven to 375. Rinse and pat dry talapia fillets. Spray a non-reactive baking dish with oil and arrange fillets in single layer. Pour 1/2 of the lemon juice over the fish. Salt and pepper to taste. Bake for 35-45 minutes until white and flakey. Sprinkle 1/4 cup of chopped parsley (or less) lightly and evenly over fillets for last 5-10 minutes of baking. For the onion mix,while fish is baking: In a medium saute pan, heat olive oil. Saute onions, garlic, remaining lemon juice, salt and pepper to taste. Add mushrooms as onions just begin to turn translucent. If using artichoke hearts and/or black olives, add to pan as onions begin to turn golden. Add capers and remaining parsley to pan when all other ingredients are done, to warm and blend flavors, 5 minutes or less. Plate fillet(s) and serve onion mixture as side. Couscous, rice, quinoa,pasta or wheatberries make a nice accompaniment with onion mix on top.
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TILAPIA PICCATA RECIPE | MYRECIPES
From myrecipes.com
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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