I love fish.
But easy fish is way better than regular fish…as long as the easy fish is flavorful fish and…oh good lord, this rant could go on forever.
As a “fishy” fish lover, I was never big on tilapia because it’s not really bold when it comes to flavor (I usually reach for salmon, right about now). Some people are put off by salmon’s “fishyness”. You know…those people who will only eat fish as long as it’s not too “fishy”? What? What is that? Huh? Answer me!
Sorry. I got a little carried away there.
Well, to each his own and all that jazz. Both fishy and non-fishy fish can be fantastic, yes? And typically, non-fishy fish is easier on my bank account than the fishy fish. So, I thought it was time to make some easy tilapia piccata.
Are you with me?
Recipe for Easy Tilapia Piccata
- 4 (6 ounce) Tilapia fillets
- ½ cup flour
- salt and pepper. to taste
- ¼ cup olive oil
- ½ large onion or 2 small shallots, chopped
- ¼ cup white wine
- 2 tablespoons lemon juice
- 2 tablespoons butter
- 1 tablespoon capers, drained
- Place flour in a plate.
- Pat tilapia fillets dry with paper towel.
- Salt and pepper tilapia fillets.
- Dredge each fillet in the flour, both sides. Shake off excess flour.
- Place oil in a 10 inch pan on medium heat. When oil is hot, place two of the fillets in the pan.
- Cook fillets 2 minutes per side. Set aside and keep warm.
- Repeat with the remaining fillets.
- Add chopped onion (or shallot) and capers to the pan and saute until the onions are translucent, about 3-4 minutes.
- Add wine and lemon juice a cook for another minute.
- Add butter, remove pan from heat, and stir until butter is incorporated.
- Spoon sauce over tilapia fillets.
- Enjoy with a simple salad.