Grilled Tilapia Piccata Recipes

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GRILLED TILAPIA PICCATA



Grilled Tilapia Piccata image

We aren't big fish eaters, but a friend made this for us, and we couldn't believe how wonderful it was! Now we eat it regularly. I love making it for guests because it's simple, looks lovely and tastes restaurant-worthy. -Beth Cooper, Columbus, Ohio

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1/2 teaspoon grated lemon zest
3 tablespoons lemon juice
2 tablespoons olive oil
2 garlic cloves, minced
2 teaspoons capers, drained
3 tablespoons minced fresh basil, divided
4 tilapia fillets (6 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a small bowl, whisk lemon zest, lemon juice, oil and garlic until blended; stir in capers and 2 tablespoons basil. Reserve 2 tablespoons mixture for drizzling cooked fish. Brush remaining mixture onto both sides of tilapia; sprinkle with salt and pepper., Grill tilapia on a lightly oiled rack, covered, over medium heat or broil 4 in. from heat until fish just begins to flake easily with a fork, 3-4 minutes on each side. Drizzle with reserved lemon mixture; sprinkle with remaining basil.

Nutrition Facts : Calories 206 calories, Fat 8g fat (2g saturated fat), Cholesterol 83mg cholesterol, Sodium 398mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges

GRILLED TILAPIA PICCATA FOR TWO



Grilled Tilapia Piccata for Two image

We aren't big fish eaters, but a friend made this for us, and we couldn't believe how wonderful it was! Now we eat it regularly. It's simple, looks lovely and tastes restaurant-worthy. -Beth Cooper, Columbus, Ohio

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 9

1/4 teaspoon grated lemon zest
4-1/2 teaspoons lemon juice
1 tablespoon olive oil
1 garlic clove, minced
4-1/2 teaspoons minced fresh basil, divided
1 teaspoon capers, drained
2 tilapia fillets (6 ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a small bowl, whisk lemon zest, lemon juice, oil and garlic until blended; stir in 3 teaspoons basil and capers. Reserve 1 tablespoon mixture for drizzling over cooked fish. Brush remaining mixture onto both sides of tilapia; sprinkle with salt and pepper., Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill tilapia, covered, over medium heat or broil 4 in. from heat 3-4 minutes on each side or until fish just begins to flake easily with a fork. Drizzle with reserved lemon mixture; sprinkle with remaining basil.

Nutrition Facts : Calories 206 calories, Fat 8g fat (2g saturated fat), Cholesterol 83mg cholesterol, Sodium 398mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges

TILAPIA PICCATA



Tilapia Piccata image

Low cholesterol and alcohol free, this healthy fish version of chicken piccata pleases even my 5-year-old son. Serve with green beans or broccoli and whole wheat couscous, rice, or pasta.

Provided by Savannah Leigh H

Categories     Seafood     Fish     Tilapia

Time 23m

Yield 4

Number Of Ingredients 9

4 (4 ounce) fillets tilapia
salt and ground black pepper to taste
¼ cup all-purpose flour, divided
1 teaspoon garlic powder
¼ cup margarine, divided
2 tablespoons lemon juice
2 tablespoons capers, drained and smashed
½ cup fish stock
1 tablespoon chopped fresh parsley

Steps:

  • Season tilapia fillets on both sides with salt and pepper.
  • Mix 3 tablespoons flour and garlic powder together in a shallow bowl. Dredge tilapia fillets in flour mixture; shake off excess.
  • Melt 3 tablespoons margarine in a large skillet over medium-high heat. Cook fillets in the hot margarine for 2 minutes. Flip; cook until crust is crisp and flesh just starts to flake when pressed with a fork, about 1 minute more. Transfer fillets to a paper towel-lined plate.
  • Melt remaining 1 tablespoon margarine in the same skillet over medium heat. Scrape the browned bits of fish off the bottom of the skillet with a wooden spoon. Stir in remaining 1 tablespoon flour until thickened. Add lemon juice and capers.
  • Pour fish stock into the skillet; cook, stirring frequently, until reduced by half, 5 to 10 minutes. Return fillets to the skillet and spoon reduced stock on top. Garnish with parsley.

Nutrition Facts : Calories 250.6 calories, Carbohydrate 7.6 g, Cholesterol 41 mg, Fat 13 g, Fiber 0.5 g, Protein 24.7 g, SaturatedFat 2.3 g, Sodium 442.5 mg, Sugar 0.5 g

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