Tilapia Piccata

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Hi all– Thanks to Teri, the super sixth grade teacher at our school, and her amazingly abundant lemon tree, we have a seemingly never ending supply of lemons around here.  If a recipe calls for lemon, we’re in!  And that’s why I jumped on this beautiful tilapia dish– a turn of the classic chicken piccata.  So fresh and flavorful.

TILAPIA PICCATA
2 large-ish tilapia filets (or 4 small ones)
salt & freshly ground pepper
1/2 cup flour
2 tab. olive oil
4 tab. butter, divided*
1 lemon, sliced
1 lemon, juiced (about 2 tab.)
2 tab. chopped red onion
2 cloves garlic, minced
1/4 cup dry white wine
1 tab. capers
2 tab. flat leaf parsley, chopped

Salt and pepper the fish and then dredge it flour on a flat plate.

Heat the olive oil in a pan.  When it’s warm melt in 2 tab. of the butter over medium heat and quickly drop in the floured fish (be careful not to let the butter burn).  Cook the fish about 2 minutes on each side until it’s cooked through (flakey).

Set the fish aside on a plate in the oven on the lowest setting to keep it warm.

Wipe out the pan and set it back on the burner.  Melt in 1 tablespoon of butter and set the lemon slices into the butter to brown– about 2 or 3 minutes.  Take them out and set them on the tilapia.

In the pan, now add 2 more tab. olive oil and the red onion and garlic.  Cook until softened about a minute or two.  Pour in the white wine, lemon juice, capers and parsley.  Simmer for 2 minutes until the sauce thickens a bit.  Then stir in the remaining tablespoon of butter. Pour the sauce over the tilapia and serve it warm…

P.S. I sprinkled on a bit more fresh parsley as I set it on the table, for some color.

*If you want to keep your fish a little more healthy, substitute more olive oil for the butter and leave out the butter in the last steps making the sauce.  It will still be delicious!

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