| 2 tablespoons olive oil | |
| 4 small tilapia fillets | |
| Salt to taste | |
| Black pepper to taste | |
| 1/4 cup flour | |
| 1/4 cup white wine | |
| 1 lemon, juiced | |
| 2 tablespoons capers | |
| 3 tablespoons butter | |
| 3 tablespoons chopped parsley |
| 1. | Heat the olive oil in a pan over medium-high heat |
| 2. | Blot the fish dry with a paper towel and season with salt and pepper to taste |
| 3. | Dip in flour and remove any excess. |
| 4. | Sauté the fish in the oil until cooked, about 5 minutes, and flip the tilapia halfway through. |
| 5. | Remove the fish from the pan once cooked |
| 6. | Deglaze the pan with the white wine and whisk for around 45 seconds |
| 7. | Stir in the lemon juice and capers. |
| 8. | Add butter and whisk to create the sauce. |
| 9. | Pour onto the fish and garnish with the parsley |
This isn’t just your normal piccata recipe, this is a twist on the tradition by using tilapia as the main protein. Tilapia has a mild taste that pairs perfectly with the tangy piccata sauce and any type of veggie. Try this piccata recipe step-by-step or make it your own but don’t forget to eat seafood at least twice a week!
Enjoy this recipe for Tilapia piccata and Eat Seafood America!
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