TILAPIA PICCATA
Pan seared tilapia in a bright, briny and buttery sauce made with lemons, butter and capers, on the table in under 30 minutes.
Provided by Kelly Wildenhaus | the hungry bluebird
Categories Main Course
Time 20m
Number Of Ingredients 14
Steps:
- Heat a large skillet over medium-high heat and add olive oil and butter. Blot tilapia dry and season both sides with salt and pepper and then dredge in flour, shaking off excess. Add to pan and brown 4 - 5 minutes per side. Remove to plate and set aside.
- Turn heat down and add garlic, shallots and lemon slices. Sauté for about 30 to 60 seconds, until starting to soften and fragrant. Pour in wine and stir and deglaze the pan, scraping up any browned bits. Cook until reduced by half.
- Add chicken stock, lemon juice and capers. Simmer and stir for 2 - 3 minutes until reduced by about half. Stir in a small knob of butter, if desired, to finish off sauce and make it extra silky.
- Taste for salt, pepper and acidity, adjust if needed. Return tilapia to skillet, simmer, spooning sauce over fish until warmed through. Sprinkle with chopped fresh parsley and serve immediately. Enjoy!
Nutrition Facts : Calories 326 kcal, Carbohydrate 9 g, Protein 36 g, Fat 16 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 106 mg, Sodium 283 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 8 g, ServingSize 1 serving
TILAPIA WITH CAPERS AND WHITE WINE
From the AJC online, What's For Dinner, submitted by Jeanne Besser. Toasted fennel seeds add flavor without being overpowering. White wine and capers add to the Mediterranean nature of this dish.
Provided by KerfuffleUponWincle
Categories Very Low Carbs
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees.
- In a medium-hot iron skillet briefly toast fennel seeds.
- In a large Pyrex baking dish sprayed with cooking spray, arrange fillets in a single layer.
- Spread mustard on the fillets, and sprinkle with salt and pepper.
- Top with capers and fennel seeds.
- Pour wine around fish. Oven-roast uncovered for 15-17 minutes, or until cooked through, and some of the wine has evaporated.
TILAPIA PICCATA RECIPE
An elegant dish of lightly pan-fried tilapia fillets in a sauce of white wine, fresh lemon juice and capers. A go-to recipe for special occasions.
Provided by Doug DuCap
Categories Brunch Dinner Entree Lunch Main Course
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Dry the fillets with paper towels and sprinkle both sides with salt and pepper. Spread the flour out on a plate.
- Heat the olive oil and 1 tablespoon of the butter over medium heat until the butter sizzles. Lightly dredge the fillets in the flour, shake off the excess and put them in the pan.
- Pan fry the fillets until lightly browned on both sides, about 2 to 3 minutes per side. Remove the fish from the pan and keep it warm.
- Raise the heat to medium-high and add the wine to the pan, stirring up any browned bits of flour. Add the shallots and cook for 1 to 2 minutes, or until shallots are softened.
- Stir in the lemon juice and capers and cook 1 minute. Turn off the heat and stir in the remaining tablespoon of butter. Spoon the sauce over the fish and sprinkle with parsley.
Nutrition Facts : Calories 301 kcal, Carbohydrate 19 g, Cholesterol 43 mg, Fiber 2 g, Protein 13 g, SaturatedFat 5 g, Sodium 523 mg, Fat 16 g, ServingSize 4 servings, UnsaturatedFat 10 g
GRILLED TILAPIA WITH LEMON BUTTER, CAPERS AND ORZO
Steps:
- Combine the lemon zest, juice, wine and shallot in a small saucepan over high heat and cook until reduced by half. Remove from the heat and let cool. Whisk together the cream, butter and wine mixture in a small bowl and season with salt and pepper. Cover and refrigerate for 30 minutes. The lemon butter can be made 1 day in advance and refrigerated. Bring to room temperature before serving.
- Heat the grill to high.
- Brush the fish on both sides with the oil and season with salt and pepper. Grill the fish for 3 to 4 minutes per side or until lightly golden brown and slightly charred. Toss the orzo with a few tablespoons of the lemon butter and 2 tablespoons of the parsley and season with salt and pepper. Transfer the orzo to a platter. Remove from the grill and immediately place the fillets on the orzo and top each fillet with some of the lemon butter and capers. Garnish with the remaining parsley.
PAN FRIED TILAPIA WITH WHITE WINE AND CAPERS
I found This recipe on CDKitchen, Submitted by: Jerrie, from Rhode Island (serving size: 1 fillet and 2 tablespoons sauce). POINTS: 5; EXCHANGES: '12 Starch, 4 Very lean Meat.
Provided by Chef Lyle
Categories Tilapia
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine first 6 ingredients, stirring well with a whisk; set aside.
- Sprinkle fillets with salt and pepper. Dredge fillets lightly in flour, and coat both sides of fillets with cooking spray.
- Heat oil in a large nonstick skillet over medium-high heat. Add fillets; cook 3 minutes. Reduce heat to medium; turn fillets, and cook 3 minutes or until fish flakes easily when tested with a fork. Remove from pan.
- Add wine mixture to pan; cook 30 seconds, stirring constantly. Remove from heat; stir in butter until melted. Spoon wine mixture over fillets; sprinkle with parsley. Serve with lemon wedges, if desired.
TILAPIA W/ LEMON CAPER SAUCE
Mmmm!!! Another recipe from our local grocer. Quick, cheap, and easy! Really good with wild rice and steamed veggies.
Provided by piranhabriana
Categories Tilapia
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet over medium heat pan sauté fish fillets in butter.
- Remove fish and keep warm.
- In the same skillet add shallots and 1 tsp of seasoned flour. Sauté for 5 minutes.
- Add lemon juice and wine. Simmer till sauce is slightly thickened.
- Add capers to sauce and spoon sauce over cooked fish.
Nutrition Facts : Calories 230.8, Fat 8.1, SaturatedFat 4.4, Cholesterol 77.8, Sodium 287.3, Carbohydrate 10, Fiber 0.5, Sugar 0.5, Protein 26.5
BAKED TILAPIA WITH WHITE WINE AND HERBS
Make and share this Baked Tilapia With White Wine and Herbs recipe from Food.com.
Provided by Columbus Foodie
Categories Tilapia
Time 40m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Arrange the Tilapia side by side in a lightly oiled roasting tin or ovenproof dish.
- Pour over the wine, then sprinkle over the chopped garlic, most of the herbs, the salad onions and seasoning to taste.
- Place half the butter on each fish. Cover with a sheet of lightly oiled foil, seal in the fish.
- Bake in a preheated oven 350 degrees F, for 30-35 minutes.
- Transfer the Tilapia to a serving dish and keep warm.
- Pour the juices into a pan, stir in the blended cornflour and simmer for 2 minutes.
- Stir in the creme fraiche, pour over and serve immediately, sprinkled with the remaining herbs.
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
PARMESAN CRUSTED TILAPIA WITH LEMON CAPER SAUCE
I don't know where I found this, but I had it printed and decided to make it tonight - YUM! Very light and quick to put together. I had a can of artichoke hearts on hand and added 1/2 of the can in the sauce and it was delicious!
Provided by BethR
Categories Tilapia
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Prepare Parmesan flour by combining 1/2 cup flour and parmesan cheese in shallow pan, set aside.
- Dredge fish in plain flour, shaking off excess flour.
- Dip in egg wash.
- Coat in parmesan flour mixture.
- Heat non-stick frying pan with olive oil (almost smoking).
- Brown fish on both sides, remove from pan and keep warm.
- In the same pan, add more oil if needed, and sauté garlic.
- Add capers, lemon juice, wine and stock, salt and pepper (artichokes if you like).
- Reduce by half, remove from heat.
- Add butter and melt through.
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