Tilapia Scaloppine Recipes
SCALOPPINE WITH ANY MEAT
You can use any kind of meat to make these dead-simple scaloppine - veal, turkey, chicken, pork, even beef if you can find pieces thin enough. Cook them quickly in butter over high heat, then turn those buttery pan drippings into your sauce, seasoning it with garlic and a squeeze of lemon or lime. This needs no further embellishment. But a handful of capers, sliced olives, chopped fresh herbs or toasted sliced almonds warmed in the butter at the last minute wouldn't do any harm, either.
Provided by Melissa Clark
Categories main course
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Season cutlets with salt and pepper. Melt butter in a large skillet over high heat. Add cutlets and cook quickly, about 1 minute per side. Transfer cutlets to a plate.
- Return skillet to low heat. Add garlic and cook, swirling the pan, until you can smell it. Squeeze in the lemon or lime juice and season with salt and pepper. Spoon over cutlets and serve.
Nutrition Facts : @context http, Calories 63, UnsaturatedFat 2 grams, Carbohydrate 1 gram, Fat 4 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 76 milligrams, Sugar 0 grams, TransFat 0 grams
TILAPIA SCALOPPINE
I often eat at Macaroni Grill and order their Pollo Scaloppine. I thought I might try and adapt it at home using a mild fish. My husband was amazed at what I came up with. It's good with salad, brown rice and crusty bread.
Provided by Robin Joy Wright
Categories Italian Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Heat olive oil with butter in a skillet over medium heat. Stir in the garlic. Place fish fillets in the skillet; sprinkle the fish with salt and pepper, and cook for 90 seconds. Turn the fish; season with salt and pepper, and cook an additional 90 seconds.
- Add the mushrooms, capers, and wine. Cover, reduce heat, and simmer until the fish flakes easily with a fork and the wine is reduced by half, 6 to 7 minutes. Remove the cover, pour in lemon juice, and cook for one minute.
Nutrition Facts : Calories 262.2 calories, Carbohydrate 5 g, Cholesterol 56.9 mg, Fat 14.2 g, Fiber 1.6 g, Protein 24.2 g, SaturatedFat 4.9 g, Sodium 222 mg, Sugar 0.5 g
TILAPIA SCALOPPINE
I often eat at Macaroni Grill and order their Pollo Scaloppine. I thought I might try and adapt it at home using a mild fish. My husband was amazed at what I came up with. It's good with salad, brown rice and crusty bread.
Provided by Robin Joy Wright
Categories Italian Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Heat olive oil with butter in a skillet over medium heat. Stir in the garlic. Place fish fillets in the skillet; sprinkle the fish with salt and pepper, and cook for 90 seconds. Turn the fish; season with salt and pepper, and cook an additional 90 seconds.
- Add the mushrooms, capers, and wine. Cover, reduce heat, and simmer until the fish flakes easily with a fork and the wine is reduced by half, 6 to 7 minutes. Remove the cover, pour in lemon juice, and cook for one minute.
Nutrition Facts : Calories 262.2 calories, Carbohydrate 5 g, Cholesterol 56.9 mg, Fat 14.2 g, Fiber 1.6 g, Protein 24.2 g, SaturatedFat 4.9 g, Sodium 222 mg, Sugar 0.5 g
TILAPIA SCALOPPINE
I often eat at Macaroni Grill and order their Pollo Scaloppine. I thought I might try and adapt it at home using a mild fish. My husband was amazed at what I came up with. It's good with salad, brown rice and crusty bread.
Provided by Robin Joy Wright
Categories Italian Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Heat olive oil with butter in a skillet over medium heat. Stir in the garlic. Place fish fillets in the skillet; sprinkle the fish with salt and pepper, and cook for 90 seconds. Turn the fish; season with salt and pepper, and cook an additional 90 seconds.
- Add the mushrooms, capers, and wine. Cover, reduce heat, and simmer until the fish flakes easily with a fork and the wine is reduced by half, 6 to 7 minutes. Remove the cover, pour in lemon juice, and cook for one minute.
Nutrition Facts : Calories 262.2 calories, Carbohydrate 5 g, Cholesterol 56.9 mg, Fat 14.2 g, Fiber 1.6 g, Protein 24.2 g, SaturatedFat 4.9 g, Sodium 222 mg, Sugar 0.5 g
TILAPIA
Make and share this Tilapia recipe from Food.com.
Provided by Julie Cioffi
Categories Tilapia
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Combine oregano, chili powder, cayenne pepper, and salt.
- In a shallow bowl combine the melted butter and lemon juice.
- Dip fish into butter mixture,then press into the spice mixture.
- Place in a shallow casserole sprayed with non-stick cooking spray.
- Bake at 450 degrees for about 15 minutes, or until fish flakes when pressed.
TILAPIA SCALOPPINE
I often eat at Macaroni Grill and order their Pollo Scaloppine. I thought I might try and adapt it at home using a mild fish. My husband was amazed at what I came up with. It's good with salad, brown rice and crusty bread.
Provided by Robin Joy Wright
Categories Italian Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Heat olive oil with butter in a skillet over medium heat. Stir in the garlic. Place fish fillets in the skillet; sprinkle the fish with salt and pepper, and cook for 90 seconds. Turn the fish; season with salt and pepper, and cook an additional 90 seconds.
- Add the mushrooms, capers, and wine. Cover, reduce heat, and simmer until the fish flakes easily with a fork and the wine is reduced by half, 6 to 7 minutes. Remove the cover, pour in lemon juice, and cook for one minute.
Nutrition Facts : Calories 262.2 calories, Carbohydrate 5 g, Cholesterol 56.9 mg, Fat 14.2 g, Fiber 1.6 g, Protein 24.2 g, SaturatedFat 4.9 g, Sodium 222 mg, Sugar 0.5 g
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