Tilapia Piccata Tilapiccata Recipes

TILAPIA PICCATA

Tilapia Piccata image

Make and share this Tilapia Piccata recipe from Food.com.

Provided by Kim127

Categories Tilapia

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

8 ounces uncooked orzo pasta (about 1 1/2 cups)
3/4 cup grape tomatoes, halved
1/2 teaspoon salt, divided
3 tablespoons fresh parsley, chopped
1/4 teaspoon black pepper, divided
3 tablespoons all-purpose flour
4 (6 ounce) tilapia fillets (about 6 oz each)
3 tablespoons butter, divided
1/4 cup white wine
3 tablespoons fresh lemon juice
1 tablespoon drained capers

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.

Nutrition Facts : Calories 493, Fat 12.6, SaturatedFat 6.7, Cholesterol 108, Sodium 526.3, Carbohydrate 49.5, Fiber 2.5, Sugar 2.7, Protein 42.7

TILAPIA PICCATA (TILAPICCATA)

TILAPIA PICCATA (TILAPICCATA) image

Categories Fish Bake Low Carb Low Fat Low Cal Low Sodium Healthy

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 large or 8 small tilapia fillets
2 tablespoons olive oil
1 medium lemon, juice and zest
1/2 cup chopped fresh parsley
salt and pepper
2 teaspoons minced garlic
2 tablespoons capers, drained
1 large white onion, thinly sliced
8 large white mushrooms, thinly sliced
Optional:
6 oz jar marinated artichokes, drained and sliced and/or
6 oz can sliced black olives, drained

Steps:

For the fillets: Preheat oven to 375. Rinse and pat dry talapia fillets. Spray a non-reactive baking dish with oil and arrange fillets in single layer. Pour 1/2 of the lemon juice over the fish. Salt and pepper to taste. Bake for 35-45 minutes until white and flakey. Sprinkle 1/4 cup of chopped parsley (or less) lightly and evenly over fillets for last 5-10 minutes of baking. For the onion mix,while fish is baking: In a medium saute pan, heat olive oil. Saute onions, garlic, remaining lemon juice, salt and pepper to taste. Add mushrooms as onions just begin to turn translucent. If using artichoke hearts and/or black olives, add to pan as onions begin to turn golden. Add capers and remaining parsley to pan when all other ingredients are done, to warm and blend flavors, 5 minutes or less. Plate fillet(s) and serve onion mixture as side. Couscous, rice, quinoa,pasta or wheatberries make a nice accompaniment with onion mix on top.

GRILLED TILAPIA PICCATA

Grilled Tilapia Piccata image

We aren't big fish eaters, but a friend made this for us, and we couldn't believe how wonderful it was! Now we eat it regularly. I love making it for guests because it's simple, looks lovely and tastes restaurant-worthy. -Beth Cooper, Columbus, Ohio

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1/2 teaspoon grated lemon zest
3 tablespoons lemon juice
2 tablespoons olive oil
2 garlic cloves, minced
2 teaspoons capers, drained
3 tablespoons minced fresh basil, divided
4 tilapia fillets (6 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 206 calories, Fat 8g fat (2g saturated fat), Cholesterol 83mg cholesterol, Sodium 398mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges

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

Ingredients

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.

GRILLED TILAPIA PICCATA FOR TWO

Grilled Tilapia Piccata for Two image

We aren't big fish eaters, but a friend made this for us, and we couldn't believe how wonderful it was! Now we eat it regularly. It's simple, looks lovely and tastes restaurant-worthy. -Beth Cooper, Columbus, Ohio

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

1/4 teaspoon grated lemon zest
4-1/2 teaspoons lemon juice
1 tablespoon olive oil
1 garlic clove, minced
4-1/2 teaspoons minced fresh basil, divided
1 teaspoon capers, drained
2 tilapia fillets (6 ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

In a small bowl, whisk lemon zest, lemon juice, oil and garlic until blended; stir in 3 teaspoons basil and capers. Reserve 1 tablespoon mixture for drizzling over cooked fish. Brush remaining mixture onto both sides of tilapia; sprinkle with salt and pepper., Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill tilapia, covered, over medium heat or broil 4 in. from heat 3-4 minutes on each side or until fish just begins to flake easily with a fork. Drizzle with reserved lemon mixture; sprinkle with remaining basil.

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