Ah, Tilapia Piccata


We’ve all had – and made – both chicken and turkey piccata – and probably veal as well. But here’s the same dish for tilapia or swai (pronounced: sway) or filet of sole. These very mild while fish take to the lemon/butter sauce perfectly. I made it with swai the other night and it was excellent! Add a salad, maybe some rice or potato, asparagus, a crisp white wine, maybe that Chocolate Silk Pie, and dinner is done.

This is a light dish for summer – quick and easy to make, and to enjoy. I had it the other night and will make it again soon (using swai, as a matter of fact).

Tilapia Piccata

  • 4 large (6-7 oz) tilapia fillets (or 8 small fillets)
  • Salt and pepper to taste
  • 1 c flour
  • 2 Tbs. olive oil
  • 2 Tbs. butter, divided
  • 3/4 c white wine
  • 1 Tbs. finely chopped shallots
  • 2 Tbs. fresh lemon juice
  • 1 Tbs. (or more) small capers, rinsed and drained
  • Parsley leaves or chopped parsley (optional)

Dry the fillets with plain paper towels and sprinkle both sides with salt and pepper. Spread the flour out on a plate.

Heat the olive oil and 1 Tbsp. of the butter over medium heat until the butter sizzles. Lightly dredge the fillets in the flour, shake off the excess, and lay them in the pan.

Pan fry the fillets until lightly browned on both sides (about 2-3 minutes per side). Remove the fish from the pan and keep 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 1-2 minutes 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 (optional).

Serves 4

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