Tilapia Piccata For Two Recipes

TILAPIA PICCATA

Steps:

• Cook pasta according to package directions (omitting the salt and fat) Drain.
• Stir in tomatoes, 1/4 tsp salt, parsley, and 1/8 tsp pepper. Set aside and keep warm.
• Combine remaining 1/4 tsp salt, remaining 1/8 tsp pepper and flour in a large shallow bowl. Dredge fish in flour mixture.
• Melt 1 tbsp butter in a large non-stick skillet over medium-high heat.
• Add fish to pan and cook 1 1/2 minutes on each side or until fish flakes easily when tested with a fork (or til its done like you want).
• Remove fish from pan and keep warm.
• Add wine, juice and capers to pan, cook 30 seconds. Remove from heat. Add remaining 2 tbsp butter to pan, stir until butter melts.
• Serve fish with sauce and pasta.

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.

GRILLED TILAPIA PICCATA

Steps:

• In a small bowl, whisk lemon zest, lemon juice, oil and garlic until blended; stir in capers and 2 tablespoons basil. Reserve 2 tablespoons mixture for drizzling cooked fish. Brush remaining mixture onto both sides of tilapia; sprinkle with salt and pepper., Grill tilapia on a lightly oiled rack, covered, over medium heat or broil 4 in. from heat until fish just begins to flake easily with a fork, 3-4 minutes on each side. Drizzle with reserved lemon mixture; sprinkle with remaining basil.

AIR FRYER TILAPIA MILANESE FOR TWO

Steps:

• Preheat the air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
• Pat tilapia fillets dry using a paper towel. Coat both sides of fish with flour.
• Whisk egg, lemon juice, and salt together in a shallow bowl. Place bread crumbs and lemon-pepper seasoning in a separate shallow bowl.
• Dip flour-coated fish first in egg and then in bread crumb mixture. Press down on the fish so that the bread crumbs stick. Spray both sides of fish with cooking spray.
• Place fillets in the air fryer basket and cook for 5 minutes. Flip fish over using a spatula and cook for 3 minutes more. Serve with lemon wedges.

TILAPIA PICCATA FOR TWO

Steps:

• In a pie pan or other shallow dish, mix together flour, salt and pepper.
• In a saute pan large enough to fit both pieces of fish, heat 2 tablespoons olive oil over high heat.
• While pan is heating, dredge fish in flour mixture, completely coating fish but shaking off any excess. Place fish in saute pan and cook for about 4 minutes on each side, until almost done.
• Remove fish from pan and set aside. Turn heat down to medium-low and add remaining olive oil.
• Add green onions and cook for 3 minutes or until just tender. Add garlic and cook for another 2 minutes. Add white wine and reduce by half.
• Add capers and lemon zest and juice and cook for 2 minutes. Add butter and stir to melt. The sauce should be slightly thickened.
• Return fish to pan, turn to coat with sauce and cook for 3-5 minutes or until fish is done.