Parmesan Crusted Tilapia Wlemon Caper Sauce Recipes

PARMESAN CRUSTED TILAPIA WITH LEMON CAPER SAUCE

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

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.

PARMESAN CRUSTED TILAPIA W/LEMON CAPER SAUCE

Steps:

• Prepare parmesan flour by combining 1/4 cup flour and parmesan cheese in shallow dish, set aside.
• Dredge fish in plain flour, shake off excess flour.
• Dip in egg wash.
• Coat in parmesan flour.
• Heat non-stick frying pan with olive oil (very hot)
• Brown fish on both sides, remove from pan and keep warm.
• In same pan, add more oil if needed, saute garlic.
• Add capers, lemon juice, chicken broth and wine (and artichokes if you like).
• Reduce by half and remove from heat.
• Spoon mixture over fish and serve.

PARMESAN CRUSTED TILAPIA (OLIVE GARDEN COPYCAT)

Steps:

• To make Tilapia Crusting Mixture:
• Using a spoon, thoroughly mix all ingredients specified for crusting in a large bowl.
• Cover and refrigerate until ready to use.
• Italian Vegetables:
• In a large bowl, combine all vegetables and other ingredients specified for vege mixture and mix thoroughly.
• Place onto a baking sheet, forming a single layer. Set aside until ready for baking with tilapia.
• Assembling Parmesan Crusted Tilapia:
• Preheat oven to 450 degrees F.
• Place Tilapia fillets in a non-stick, shallow, baking pan.
• Pour 3 tablespoons of Alfredo sauce onto each tilapia fillet. Use bottom of spoon to evenly coat top of fish.
• Sprinkle 1/3 cup of prepared tilapia crusting mixture onto each piece and firmly pat breading evenly over Alfredo sauce. Place pan of tilapia on top rack and at the same time, place baking sheet with vegetables on the center rack, in the oven. After approximately 15 minutes, or when the internal temperature of fish reaches 150 degrees F, remove fish from oven and transfer onto a large platter.
• The vegetables should bake for an additional five minutes, or until tender, and remove from oven.
• Toss the vegetables with angel hair pasta (and extra Alfredo sauce if you like)and place around fish.
• Garnish with lemon wedges and serve immediately.

TILAPIA W/ LEMON CAPER SAUCE

Steps:

• In a large skillet over medium heat pan sauté fish fillets in butter.
• Remove fish and keep warm.
• In the same skillet add shallots and 1 tsp of seasoned flour. Sauté for 5 minutes.
• Add lemon juice and wine. Simmer till sauce is slightly thickened.
• Add capers to sauce and spoon sauce over cooked fish.

PARMESAN CRUSTED TILAPIA WITH CAPER BUTTER SAUCE AND BRUCHETTA

Steps:

• For the tilapia filets:.
• Whisk eggs in one bowl. Combine salt, pepper, Parmesan, and breadcrumbs in the other. Dip the fish in the egg, followed by the parmesan, breadcrumb mixture.
• Put a small layer of oil in the bottom of pan and heat. Fry each filet 3-4 minutes per side until golden brown and just cooked through. Put cooked filets aside on paper towel.
• For the bruchetta:.
• While the fish is cooking, make the bruchetta. Put tomatoes, garlic, a pinch of salt, olive oil, and basil into food processor. Blend until slightly chunky.
• For the sauce:.
• Empty the remaining oil out of the pan used for the fish, but leave the little bits in there. Melt in the butter in the medium heat pan. Toss in the capers. While simmering slightly, Squish the capers slightly to release some of the juices (and so they don't roll around everyone later). Add juice from 1 lemon. Simmer 2-3 minutes, but don't let butter burn.
• Assemble on plate. Top each filet with the sauce and then the bruchette.