Lemon Caper Tilapia Recipes

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GRILLED TILAPIA WITH LEMON BUTTER, CAPERS AND ORZO



Grilled Tilapia with Lemon Butter, Capers and Orzo image

Provided by Bobby Flay

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 12

1 lemon, finely zested
2 lemons, juiced
1/2 cup dry white wine
1 shallot, thinly sliced
Splash heavy cream
1 stick unsalted butter, cut into cubes, at room temperature
Salt and freshly ground black pepper
4 (8-ounce) tilapia fillets
3 tablespoons olive oil
1/2 pound orzo, cooked al dente
1/4 cup chopped fresh flat-leaf parsley leaves
1/4 cup drained capers

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.

LEMON GARLIC TILAPIA



Lemon Garlic Tilapia image

This is a delicious and healthy recipe that takes no time at all to make. You can bake it or even grill it. Tastes great either way!

Provided by Eireann

Categories     Seafood     Fish     Tilapia

Time 40m

Yield 4

Number Of Ingredients 6

4 each tilapia fillets
3 tablespoons fresh lemon juice
1 tablespoon butter, melted
1 clove garlic, finely chopped
1 teaspoon dried parsley flakes
1 dash pepper to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray.
  • Rinse tilapia fillets under cool water, and pat dry with paper towels.
  • Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper.
  • Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.

Nutrition Facts : Calories 142.3 calories, Carbohydrate 1.4 g, Cholesterol 49.1 mg, Fat 4.4 g, Fiber 0.2 g, Protein 23.1 g, SaturatedFat 2.1 g, Sodium 93 mg, Sugar 0.3 g

LEMON CAPER TILAPIA



Lemon Caper Tilapia image

Delicate tilapia is baked with a lemon-caper sauce and ready in about 25 minutes, start to finish.

Provided by Sarah Walker Caron

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 6

1 lb tilapia
1 lemon, juiced and zested
1 tablespoon olive oil
1 clove garlic, minced
1 teaspoon capers
Salt and pepper, to taste

Steps:

  • Preheat the oven to 375°F. Spray a baking dish with olive oil.
  • Rinse the tilapia under cool water and place in the prepared baking dish.
  • Whisk together the lemon juice, olive oil, garlic and capers. Pour over the tilapia. Season with salt and pepper.
  • Slide the baking dish into the oven and bake for 15-20 minutes, until the fish flakes easily with a fork.
  • Serve immediately, spooning the liquid from the pan over the fish and topping with lemon zest.

Nutrition Facts : ServingSize 1 Serving

PARMESAN CRUSTED TILAPIA WITH LEMON CAPER SAUCE



Parmesan Crusted Tilapia With Lemon Caper Sauce image

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

4 (6 ounce) tilapia fillets
1 cup flour (for dredging)
1 egg, slightly beaten
1/4 cup flour
1/2 cup parmesan cheese, grated
1 tablespoon olive oil
1 teaspoon garlic, chopped
1 1/2 teaspoons capers, drained
1 lemon, juice of
2 tablespoons white wine
1/4 cup chicken stock
canned artichoke heart (optional)
salt and pepper, to taste
1 tablespoon unsalted butter

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.

TILAPIA WITH LEMON CAPER SAUCE



Tilapia with Lemon Caper Sauce image

My husband and I are always trying to increase the amount of fish in our diet. This recipe is fast, easy and enjoyable, even for non-fish lovers. -Catherine Jensen, Blytheville, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

4 tilapia fillets (6 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon all-purpose flour
1 tablespoon olive oil
1/2 cup reduced-sodium chicken broth
2 tablespoons lemon juice
1 tablespoon butter
1 tablespoon drained capers
Lemon wedges, optional
Hot cooked pasta, optional

Steps:

  • Sprinkle tilapia with salt and pepper. Dust lightly with flour., In a large skillet, heat oil over medium heat. Add tilapia; cook until lightly browned and fish just begins to flake easily with a fork, 3-5 minutes per side. Remove from pan; keep warm., Add broth, lemon juice, butter and capers to same skillet; cook and stir until mixture is reduced by half, about 5 minutes. Spoon over tilapia. If desired, serve with pasta and lemon wedges.

Nutrition Facts : Calories 207 calories, Fat 8g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 500mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges

TILAPIA WITH LEMON AND CAPERS



Tilapia With Lemon and Capers image

From the South Florida Sun-Times, Thursday, September 22, 2005 This is a very light and easy recipe to make that we have really enjoyed time and time again. Depending on the size of the lemon it can become a bit too much lemon for ones taste so adjust accordingly.

Provided by jdrichardson

Categories     Tilapia

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

14 ounces tilapia fillets, 4 medium fillets
1/8 cup canola oil
1 cup low-fat milk
flour, enough to lightly coat the fillets
salt and pepper, to taste
2 -3 tablespoons butter
1/8 cup capers, Drained
1/8 cup fresh parsley, chopped, adjust to your taste
1 -2 lemon

Steps:

  • Peel the lemon removing the inner white membrane, cut into segments and reserve juice.
  • Place enough flour in a zip bag to coat the fillets and season the flour with salt and pepper.
  • Dip the fillets into the milk and into the flour mixture and shake to coat.
  • Remove and shake off any excess flour and repeat with other fillet.
  • Heat enough oil to coat the bottom of a skillet and place fillets in oil.
  • Brown the fillets on both sides turning only once until the fillets flake easily.
  • Remove from skillet to warm serving plates.
  • Drain excess oil from pan, wipe out skillet and add in the butter.
  • Once melted and slightly browned, add in the lemon with juices, capers and parsley.
  • Warm through and spoon over fillets.
  • Serve immediately with some steamed vegetables and a mixed green salad.
  • A very nice light and healthy dinner for 2.

Nutrition Facts : Calories 478.1, Fat 30, SaturatedFat 10.2, Cholesterol 135.9, Sodium 497.3, Carbohydrate 12.5, Fiber 2.9, Sugar 6.4, Protein 45

TILAPIA PICCATA



Tilapia Piccata image

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

2 - 3 tilapia fillets, fresh or thawed if frozen
Kosher salt and pepper
All-purpose flour for dredging
1 tablespoon olive oil
2 tablespoons butter
2 cloves garlic, finely chopped
1 shallot, thinly sliced
3 - 4 thinly sliced lemon wheels, seeds removed
¼ cup dry white wine
½ cup chicken stock, low salt, preferably homemade
2 tablespoons fresh lemon juice
1 tablespoon capers, drained and rinsed
Optional: knob of butter to finish off sauce
Chopped fresh parsley for serving

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

PAN SEARED TILAPIA WITH LEMON CAPER SAUCE



Pan Seared Tilapia with Lemon Caper Sauce image

Healthy fresh flavors for a quick and delicious meal.

Provided by Laurie McNamara

Categories     Mains & Entrees

Time 30m

Number Of Ingredients 13

4 fresh tilapia fillets
kosher salt
freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil (plus more for serving)
2 shallots (minced)
1 clove garlic (squeezed through a garlic press)
3/4 cup dry white wine (like sauvignon blanc)
1 lemon (zested)
3 tablespoons lemon juice (or more to taste)
1 tablespoon capers (rinsed)
1 tablespoon minced fresh parsley
sliced lemon (for serving)

Steps:

  • Season both sides of the fish with kosher salt and black pepper.
  • Preheat a large non-stick skillet over medium heat. Melt two tablespoons of butter and two tablespoons of olive oil.
  • Work in batches of two and carefully place the tilapia into the hot pan. Cook the tilapia for 4 minutes before flipping and cooking for an additional 2 to 3 minutes. Remove and repeat with the second batch. Keep the tilapia warm by covering loosely with foil.
  • Add the minced shallots and garlic to the same pan and cook for two to three minutes or until fragrant and soft. Add in the wine and lemon juice, bring to a boil over medium-high heat until it thickens, about 3 to 4 minutes. Stir in the capers, parsley and lemon zest, then taste and season with more salt and pepper if desired.
  • Place the fish back into the skillet and spoon sauce over top before serving with a few slices of fresh lemon and a light drizzle of olive oil.

Nutrition Facts : ServingSize 1 g, Calories 333 kcal, Carbohydrate 7 g, Protein 35 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 100 mg, Sodium 150 mg, Fiber 1 g, Sugar 2 g, TransFat 1 g, UnsaturatedFat 9 g

PAN-SEARED TILAPIA WITH LEMON CAPER SAUCE



Pan-Seared Tilapia with Lemon Caper Sauce image

This recipe featuring pan-seared tilapia is light, healthy, and full of flavor! #STARFineFoods

Time 15m

Yield Serves 4

Number Of Ingredients 12

4 fresh Tilapia fillets
Kosher Salt and Black Pepper
2 Tbsp. Butter
2 Tbsp. plus 2 tsp. STAR Extra Virgin Olive Oil, divided
2 large Shallots, minced
1 large Garlic Clove, squeezed through a garlic press
3/4 cup White Wine, like Pinot Grigio
1 whole Lemon, zested
3 Tbsp. Lemon Juice, or more to taste
1 tTbsp. STAR Capers, rinsed
1 Tbsp. minced fresh Parsley
Sliced Lemon, for garnish

Steps:

  • Season both sides of the fish with kosher salt and black pepper.
  • Preheat a large non-stick skillet over medium heat. Melt 2 Tbsp. of butter and add 2 Tbsp. of STAR Extra Virgin Olive Oil.
  • Work in batches of two and carefully place the tilapia into the hot pan. Cook the tilapia for 4 minutes before flipping and cooking for an additional 2 to 3 minutes. Remove and repeat with the second batch. Keep the tilapia warm by covering loosely with foil.
  • Add the minced shallots and garlic to the same pan and cook for 2 to 3 minutes or until fragrant and soft. Add in the wine and lemon juice, bring to a boil over medium-high heat until it thickens, about 3 to 4 minutes. Stir in the capers, parsley and lemon zest, then taste and season with more salt and pepper if desired.
  • Place the fish back into the skillet and spoon sauce over top before serving with a few slices of fresh lemon and a drizzle of Extra Virgin Olive Oil.
  • Enjoy!

TILAPIA PICCATA RECIPE



Tilapia Piccata Recipe image

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

4 large (6 to 7-ounce) tilapia fillets or 8 small fillets
Salt and pepper
1 cup all-purpose flour
2 tablespoons olive oil
2 tablespoons butter, divided
3/4 cup white wine
1 tablespoon finely chopped shallots (optional)
2 tablespoons fresh lemon juice
1 tablespoon or more small capers
Parsley leaves or chopped parsley

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

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