Closet Cooking Logo

Tilapia Piccata

Tilapia Piccata


Lemons have still been plentiful and cheap and every time I walk by them in the grocery store I remember the buttery lemon chicken piccata that I made a while ago and really enjoyed. I also remembered thinking that a fish version would also probably be really nice and possibly even lighter. This weekend I decided to try the fish version. I figured that any white fish would probably do the trick and the tilapia fillets looked good so I went with them. A reader had suggested that the next time I make the chicken picatta that I try adding peperoncini peppers and I liked the sound of a bit of heat in the lemon sauce. I have never seen a fresh peperoncini pepper so I ended up using some pickled ones that I was able to find. The tilapia piccata turned out great! I think I enjoyed the tilapia version even more that the chicken version as the light flaky fish soaked up more of the tasty buttery lemon sauce with every bite. I also enjoyed the heat and flavour that the peperoncini peppers added to the dish. It is always nice to find ways to change up old favorites and possibly even make them better.

Tilapia Piccata

(makes 2 servings)
Printable Recipe

Ingredients:
2 tilapia fillets (or other white fish fillets)
salt and pepper to taste
1 tablespoon olive oil
1 tablespoon butter
1 splash dry white wine
1/4 cup chicken stock
1/2 lemon (juice)
1/2 lemon (sliced)
2 tablespoons capers
2 small peperoncini peppers (sliced, optional)
1 tablespoon butter
1 tablespoon parsley (chopped)

Directions:
1. Season the fish with salt and pepper.
2. Heat the oil and butter in a pan.
3. Add the fish and fry until golden brown on both sides, about 2-3 minutes per side and set aside.
4. Add the wine and deglaze the pan.
5. Add the chicken stock, lemon juice, lemon slices, capers and peperoncinis and simmer to reduce the liquids by half.
6. Stir in the butter and pour over the fish and garnish with fresh chopped parsley.

Similar Recipes:
Chicken Piccata
Trout Amandine
Halibut Piccata with Baby Artichokes on Quinoa
Halibut with Lemon, Butter, Caper and Dill Sauce
Pan Seared Tilapia in Avgolemono Sauce
Honey Lemon Chicken
Tom Yum Baked Tilapia
Tilapia Baked in Thai Green Curry
Cod Wrapped in Crispy Potatoes with a Dill and Caper Sauce

63 comments:

Deseree said...

This looks absolutely delicious. I just love tilapia, this looks like a great way to prepare it. Thanks for sharing!

Cathy said...

What a beautiful presentation. This is one of my favorite ways to prepare white fish, and adding the peperoncini is a great idea.

Leslie said...

This did turn out wonderful Kevin. I love anything Piccata!

Ciao Chow Linda said...

Kevin - This looks great and is one of my favorite ways to prepare tilapia, sole or flounder. Beautiful photo too.

Bellini Valli said...

The lemon flavours of the piccata would go equally well with the tilapia Kevin...good call:D

HoneyB said...

This looks delicious! The photo is amazing!

danamccauley said...

This sounds terrific! I bet it would be good with an Ontario lake fish such as trout or pickerel, too.

Peter M said...

Kevin, wonderfully done and beautifully plated. Fish and lemons are a natural pair...a classic I enjoy too!

Leela said...

Kevin, this dish truly looks amazing. I have never made anything piccata but chicken, but can now imagine how great tilapia would be in a dish like this.

ttfn300 said...

now i'm craving some fish...

Helene said...

Great sauce with wine & butter. That dish turned out really nice Kevin.

Patsyk said...

What a gorgeous dish! I love the idea of tilapia piccata as I can imagine how each bite would soak up that flavorful sauce.

Christina Kim said...

This looks light and refreshing. Do you think it would be okay to substitute the butter with something healthier? Smart Balance?

Heather said...

you know, i have this love affair with piccata sauce... i love the lemony flavor, but i just. can't. stand. capers!!!! i just can't. i think it's part taste and part a ridiculous episode of bourdain's no reservations that i saw where he went to a caper farm in sicily. it was so annoying.

did you use regular lemons or your preserved lemons? the rest of this looks amazing!! i'd just have to forget the capers...

Justin said...

lemon, butter, capers... that's heavenly

Alisa - Frugal Foodie said...

What an excellent way to amp up humble tilapia. Looks fantastic!

Julie said...

That looks like a really nice way to prepare the tilapia!

Pam said...

This looks wonderful Kevin - I love piccata and I just happen to have tilapia in the freezer.

Rita said...

I love making this dish for my husband, it is so healthy. Nice picture.

Rosa's Yummy Yums said...

That looks mighty delicious! A wonderful dish! I love this fish!

Cheers,

Rosa

Vera said...

nice..

Esi said...

This is gorgeous! I love the pepperocini in the sauce.

tastymealsathome said...

Who would have known tilapia could be used this way!! It's like the cheapest fish ever at the super markets hehe

Jan said...

I love the look of this Kevin. Lots of lovely ingredients - yum.

sooishi said...

looks divine!

porsha_p said...

Kevin,
If you're ever looking to make this again, or make something else with pepperoncinis, Terroni sells them chopped and preserved in oil and water. They're spicy, but very delicious!

tigerfish said...

I don't know but when you put these 2 words Tilapia and Piccata together, they sound like a perfect match :)

pigpigscorner said...

This dish screams SUMMER!

to2sassy said...

Mmm! Great idea with the Talapia!

Amy said...

Tilapia? Capers? Pepperoncini? How can you go wrong? Looks delicious!

Kelly said...

Tilapia is such a versatile fish, and I love cooking with it. Your picatta sounds wonderful, light, and fresh! A lovely meal for warmer weather.

oneshotbeyond said...

I may have to try this one...it looks THAT good.

ARUNA said...

this is awesome.......loooks so gorgeous!!!! I love Tilapia!

Colleen said...

This looks great- Cooking Light just had something like this on their recipe of the day - I think it's a sign I need to make it!

pinkstripes said...

YUM. I love piccata. Looks great!

pookiepantry said...

I love making tilapia, it's so versatile and always tastes great. your tilapia piccata looks really yummy, i'll have to try it this way too.

♥Rosie♥ said...

Absolutely gorgeous Kevin. I must try this recipe out. Beautiful photo too.

Nina Timm said...

Give me lemons and I am a happy camper...you have just managed again to bring great flavors together with great success!!!

Marta said...

What a refreshing idea! The lemony, buttery sauce must make the fish absolutely exquisite! Good call ont he peperoncini, I'm sure it was delicious!
Thanks for ahring it !

giz said...

As luck would have it, I have all the ingredients and love this recipe.

Cookin' Canuck said...

I always have tilapia in the fridge, but have never considered the piccata route. Great recipe!

unconfidentialcook said...

Now I can make my talapia a little more appealing to my family. This just looks great...and so simple! Thanks.

meeso said...

Looks great! Tilapia is such a good fish, would taste awesome with these flavors!

Kevin said...

Christina Kim: The butter adds a great flavour but it would still be good without it and a substitution would probably also work. The lemon flavour is definitely the dominant one.

Heather: I used regular lemons though I plan on trying again with some chopped up preserved lemons. It should be good!

Bunny said...

kevin I love your description of this lemony fish, wonderful!

Treehouse Chef said...

I don't know if I should praise you more for your recipes or your photos. This looks so delicious! Thanks for opening up our taste buds to try new things. Awesome job!

Susan said...

What an excellent idea!

Pam said...

You know, I think I'd probably like the fish better than the chicken also!

Robin Sue said...

Ooh that looks so good!

Allie said...

Beautiful. Piccata is one of my favourite dishes!

Jenn said...

I love tilapia. It's really one of my favorite fish next to ahi tuna and catfish. That looks really delish!!

Deelish said...

Beautiful photos. This is one of my favorite dishes, tilapia is wonderful.

kamailesfood said...

This looks fabulous! Tilapia is great mild tasting fish for sauces like this one. I love the addition of the peperoncinis.

{lovely little things} said...

Yum, what a cool twist on the traditional chicken picata

Anonymous said...

I made this dish tonight. It was great. The only thing I changed was that I lightly floured the fish after seasining it. It gave the edges a wonderful little crunch.

Sam said...

I love tilapia, this looks really tasty!

Alta said...

This looks delicious! Tilapia is usually an inexpensive fish too, so I love this idea!

Christie's Corner said...

I made tilapia piccata recently and it was lovely. I like the heat you added.

Tilapia can also be a sustainable seafood choice -- as long as it isn't farmed in Asia it's a guilt-free fish dinner.

Anonymous said...

Thanks for the great recipe - you turned my Tilapia skeptic husband into a fan! Only thing I did differently is dredge the fish in flour mixed with garlic powder first. Yum!

Anonymous said...

You really know how to cook, Kevin! Everything you fix is a real knockout delicious treat!

Marilyn Mussman said...

omg... Made this & it was great! Added fresh mushrooms!

Marilyn Mussman said...

omg... This was awesome!!!!! Added mushrooms Thanks

Savannagal said...

I made this last Friday and it was delish. Thanks.

Post a Comment