Tilapia With Capers And Lemonwine Sauce Recipes

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.

EASY TILAPIA

Steps:

• Heat a large non-stick skillet over medium heat. Drizzle fillets with olive oil and season with salt and pepper. Place fillets in skillet and sprinkle with half of the lemon over. Cook for 3 minutes per side, or until fish flakes easily with a fork. Transfer fillets to a plate, and keep warm.
• Add wine, remaining 1/2 lemon, tomatoes, capers, and salt and pepper to the skillet. Increase heat to medium high and boil for 2 minutes to burn off alcohol. Reduce heat to low and return fillets to the pan along with the asparagus. Cover and simmer 2 minutes more, then transfer fish and asparagus to a serving dish and keep warm.
• Again, increase heat to medium high and whisk in butter, and boil to desired consistency. Spoon sauce over fish, and serve.

TILAPIA PICCATA

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!

LEMON CAPER TILAPIA

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.

TILAPIA WITH TOMATOES AND CAPERS

Steps:

• Melt 1 tbsp butter in saute pan over medium high heat.
• Season both sides of tilapia with Adobo seasoning. Cook for 2-3 minutes on each side without moving. Set aside and cover with foil to keep warm.
• Melt remaining 3 tbsp butter in pan. Add garlic and cook until fragrant, about 30 seconds. Add white wine, capers, and tomatoes. Bring to a simmer.
• Add about 1 tbsp cold water to cornstarch and mix to make a slurry. Pour into sauce mixture while stirring and simmer about 5 minutes, until thickened.
• Cook angel hair pasta according to directions. Drain.
• To save dishes, while the pasta is draining in a colander, add olive oil to the hot pasta pot, add spinach, and stir until just wilted, 1-2 minutes.
• Divide pasta, fish, and spinach between plates and spoon sauce over everything.

PAN-FRIED TILAPIA FILLETS WITH CAPERS

Steps:

• Season tilapia fillets with salt and pepper on all sides. Dredge in flour and shake off excess.
• Heat olive oil in a skillet over medium heat and pan-fry tilapia until golden brown, about 3 minutes per side.
• While tilapia is cooking, bring cream to a boil in a second skillet and season with salt and nutmeg. Add tilapia and capers. Simmer until cream thickens, about 5 minutes.

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.

TILAPIA WITH TOMATO, OLIVE & CAPER SAUCE

Steps:

• Heat a large skillet over medium-high heat for a few minutes.
• Add the olive oil, garlic, and tomatoes with their juices.
• Cook, stirring, for 2 to 3 minutes or until the tomatoes begin to soften.
• Add the green olives, capers, tomato paste, and wine.
• Reduce the heat, cover and cook for 5 minutes.
• While the sauce is cooking, season the fish on both sides with salt and pepper. Add the fillets to the skillet, spooning some of the sauce over the fish.
• Cover and cook for 10 minutes or until the fish is cooked through.

PAN FRIED TILAPIA WITH WHITE WINE AND CAPERS

Steps:

• Combine first 6 ingredients, stir­ring well with a whisk; set aside.
• Sprinkle fillets with salt and pepper. Dredge fillets lightly in flour, and coat both sides of fillets with cooking spray.
• Heat oil in a large nonstick skillet over medium-high heat. Add fillets; cook 3 minutes. Reduce heat to medium; turn fillets, and cook 3 minutes or until fish flakes easily when tested with a fork. Remove from pan.
• Add wine mixture to pan; cook 30 seconds, stirring constantly. Remove from heat; stir in butter until melted. Spoon wine mixture over fillets; sprinkle with parsley. Serve with lemon wedges, if desired.

PAN SEARED TILAPIA WITH LEMON CAPER SAUCE

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.

TILAPIA PICCATA RECIPE

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.