Tilapia Piccata

  • Yield 4 servings

The olive oil and lemon sauce with this dish would go well with an elegant, dry, oaky chardonnay.


1/3 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
4 (4 ounce) tilapia fillets
1/4 cup olive oil
1/4 cup lemon juice or lime juice
1/2 cup white wine
1/2 (3 ounce) jar capers, drained and rinsed


  1. Mix the flour, salt and pepper on a sheet of waxed paper and coat the fillets with the flour mixture.
  2. Cook the fillets in the olive oil in a large skillet until crusty and brown on both sides, turning once.
  3. Remove the fillets to a platter and cover to keep warm, reserving the pan drippings.
  4. Stir the lemon juice into the reserved pan drippings. Add the wine and capers and mix well.
  5. Simmer over low heat just until heated through and of a sauce consistency.
  6. Return the fillets to the skillet and simmer just until the fillets have absorbed some of the sauce, turning once.
  7. Serve immediately with angel hair pasta mixed with a butter parsley sauce.

Recipe reprinted with permission from the Junior League of Sarasota, Simply Sarasota, Creatively Casual Cuisine (the Junior League of Sarasota, 2007)



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