Tilapia Piccata With Snap Peas Food

TILAPIA PICCATA

Tilapia Piccata image

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

Ingredients

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

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 PICCATA WITH SNAP PEAS

Tilapia Piccata with Snap Peas image

Provided by Marge Perry

Categories Quick & Easy Mother's Day Backyard BBQ Dinner Lunch Seafood Tilapia Grill Grill/Barbecue Healthy Sugar Snap Pea Self Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

Vegetable oil cooking spray
4 U.S.-farmed tilapia fillets (5 ounces each)
1 teaspoon salt, divided
1/2 cup fresh lemon juice
4 teaspoons capers
12 ounces snap peas
1 pound red potatoes, cut into 1/2-inch pieces
4 tablespoons unsalted butter, cut into 4 pieces
1 cup white wine, divided
1 lemon, cut into 4 wedges

Steps:

Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray. Season tilapia with 1/2 teaspoon salt; place 1 fillet in center of 1 half of each piece of foil. Sprinkle each fillet with 2 tablespoons lemon juice and 1 teaspoon capers. Toss snap peas with potatoes and remaining 1/2 teaspoon salt; divide evenly among packets. Dot each fillet with 1 tablespoon butter. Fold foil to close and crimp 2 sides of each packet, leaving 1 side open; pour 1/4 cup wine into each packet. Crimp third side of packets to seal; place on grill; close lid; cook until packets are fully puffed, 12 minutes. Carefully cut foil to open. Serve with lemon wedges.

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