Doin' Some Cooking... Tilapia Piccata

A traditional Italian dish that I can't say no to is anything Piccata. The lemon butter with briny capers is absolutely crave worthy and quite easy to make.

This piccata recipe calls for tilapia but you can substitute for any flaky white fish, veal, or the usual suspect, chicken. The tilapia is a great choice because of it's mild flavor which really brings out the lemony brightness of the caper sauce and any time I can incorporate seafood into our diets is a win.

The whole dish start to finish takes about 20 minutes to prepare which makes it a perfect weeknight meal and I think I like the tilapia version the best.

Tilapia Piccata

Adapted From: MyRecipes.com

Makes 4 Servings

Stars of the Show:

• 8 oz uncooked orzo
• 2 tomatoes, seeded and cut into bite sized pieces
• 1/2 tsp sea salt
• dried parsley, to taste
• 1/4 tsp black pepper
• 3 tbsp all-purpose flour
• 4 (6 oz) tilapia fillets
• 3 tbsp butter
• 1/4 cup white wine
• 3 tbsp lemon juice
• 1 tbsp dried capers

And Action:

Cook pasta according to package directions, drain. Stir in the tomatoes, 1/4 tsp sea salt, parsley, and 1/8 tsp black pepper. Set aside and keep warm.

Combine remaining 1/4 tsp sea salt, 1/8 tsp black pepper, and flour in a shallow dish. Dredge fish in flour mix. Melt 1 tbsp butter in a large nonstick pan over medium-high heat. Add fish to the pan and cook 1 1/2 minutes on each side. Remove fish from the pan and tent with foil to keep warm.

Add wine, lemon juice, and capers to the pan, cook for 30 seconds. Remove from heat. Add remaining 2 tbsp butter to pan and stir until melted. Serve fish with sauce and pasta.