Saturday, August 2, 2014
Let me first say, you must be a piccata afficionado (i.e. you must love lemons and capers) to try this recipe. But if you are, I can promise you won't be disappointed!
It took me a while to warm up to the briny, saltiness of capers but once I did I was definitely on board! Yet I had never thought of transferring the beloved chicken piccata recipe to fish. And really, anything sauteed in EVOO and butter is going to be good, no matter what you top it with!
This is absolutely delicious and makes a great presentation. I served it with some steamed broccoli and a baked red potato for a wonderful dinner.
TILAPIA PICCATA (4 servings)
4 tilapia or other sustainable flaky white fish fillets (about 1 1/2 to 1 3/4 pounds....I used Swai)
1 cup flour, for dredging
4 Tbsp EVOO
4 Tbsp butter
2 lemons, 1 sliced, 1 juiced (about 3 Tbsp juice)
1 large shallot, finely chopped
2-3 tsp minced garlic
1/2 cup dry white wine or dry vermouth
2 Tbsp capers, drained
about 2 Tbsp chopped flat-leaf parsley
Preheat the oven to the lowest setting. Add a platter and 4 dinner plates, let warm while you make the tilapia.
Pat the fish dry, season with S&P. Place the flour on a large plate. Dredge the fish lightly in the flour, shaking off the excess.
In a large skillet, heat 2 Tbsp olive oil over medium-high heat, swirling to cover the bottom of the pan. When the oil begins to smoke, melt in 1 Tbsp butter. Add 2 fillets and cook until opaque in the center, 2-4 minutes per side. Transfer the fish to the warm platter in the oven. Wipe the skillet clean, then repeat with remaining 2 Tbsp EVOO, 1 Tbsp butter and 2 fillets.
Wipe the skillet clean, then add 1 Tbsp butter. When the butter melts, add the lemon slicwes and cook, turning once, until lightly browned, 2-3 minutes. Place the lemon slices on top of the fish.
Add the shallot and garlic to the skillet and stir until softened, about 1 minute. Add the wine, capers, parsley, and lemon juice. Swirl in the remaining 1 Tbsp butter and simmer until the sauce thickens slightly, about 1 minute. Divide the fish among the warm plates. Season the lemon sauce and spoon over the fish.
Recipe Source: EveryDay with Rachel Ray, July/August 2014, p. 119