Tilapia Piccata With Snap Peas Recipes

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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

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

TILAPIA PICCATA WITH SNAP PEAS



Tilapia Piccata with Snap Peas image

Provided by Marge Perry

Categories     Quick & Easy     Mother's Day     Backyard BBQ     Dinner     Lunch     Seafood     Tilapia     Grill     Grill/Barbecue     Healthy     Sugar Snap Pea     Self     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

Vegetable oil cooking spray
4 U.S.-farmed tilapia fillets (5 ounces each)
1 teaspoon salt, divided
1/2 cup fresh lemon juice
4 teaspoons capers
12 ounces snap peas
1 pound red potatoes, cut into 1/2-inch pieces
4 tablespoons unsalted butter, cut into 4 pieces
1 cup white wine, divided
1 lemon, cut into 4 wedges

Steps:

  • Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray. Season tilapia with 1/2 teaspoon salt; place 1 fillet in center of 1 half of each piece of foil. Sprinkle each fillet with 2 tablespoons lemon juice and 1 teaspoon capers. Toss snap peas with potatoes and remaining 1/2 teaspoon salt; divide evenly among packets. Dot each fillet with 1 tablespoon butter. Fold foil to close and crimp 2 sides of each packet, leaving 1 side open; pour 1/4 cup wine into each packet. Crimp third side of packets to seal; place on grill; close lid; cook until packets are fully puffed, 12 minutes. Carefully cut foil to open. Serve with lemon wedges.

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  • Pour wine and lemon juice into skillet and bring to a boil. Remove from heat and stir in capers, parsley and remaining 1 Tbsp. butter; keep stirring until butter melts. Place each fillet on a plate, pour sauce over fish and serve immediately.

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