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
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
- Season the fish with salt and pepper.
- Heat the oil and butter in a pan.
- Add the fish and fry until golden brown on both sides, about 2-3 minutes per side and set aside.
- Add the wine and deglaze the pan.
- Add the chicken stock, lemon juice, lemon slices, capers and peperoncinis and simmer to reduce the liquids by half.
- Stir in the butter and pour over the fish and garnish with fresh chopped parsley.
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Chicken Gnocchi in a Creamy Lemon and Caper Sauce
Deseree says
This looks absolutely delicious. I just love tilapia, this looks like a great way to prepare it. Thanks for sharing!
Cathy says
What a beautiful presentation. This is one of my favorite ways to prepare white fish, and adding the peperoncini is a great idea.
Leslie says
This did turn out wonderful Kevin. I love anything Piccata!
Ciao Chow Linda says
Kevin – This looks great and is one of my favorite ways to prepare tilapia, sole or flounder. Beautiful photo too.
Bellini Valli says
The lemon flavours of the piccata would go equally well with the tilapia Kevin…good call:D
HoneyB says
This looks delicious! The photo is amazing!
Anonymous says
This sounds terrific! I bet it would be good with an Ontario lake fish such as trout or pickerel, too.
Peter M says
Kevin, wonderfully done and beautifully plated. Fish and lemons are a natural pair…a classic I enjoy too!
Leela says
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 says
now i’m craving some fish…
Helene says
Great sauce with wine & butter. That dish turned out really nice Kevin.
Patsyk says
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 says
This looks light and refreshing. Do you think it would be okay to substitute the butter with something healthier? Smart Balance?
Heather says
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 says
lemon, butter, capers… that’s heavenly
Alisa - Frugal Foodie says
What an excellent way to amp up humble tilapia. Looks fantastic!
Julie says
That looks like a really nice way to prepare the tilapia!
Pam says
This looks wonderful Kevin – I love piccata and I just happen to have tilapia in the freezer.
Rita says
I love making this dish for my husband, it is so healthy. Nice picture.
Rosa's Yummy Yums says
That looks mighty delicious! A wonderful dish! I love this fish!
Cheers,
Rosa
Vera says
nice..
Esi says
This is gorgeous! I love the pepperocini in the sauce.
Anonymous says
Who would have known tilapia could be used this way!! It’s like the cheapest fish ever at the super markets hehe
Jan says
I love the look of this Kevin. Lots of lovely ingredients – yum.
sooishi says
looks divine!
porsha_p says
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 says
I don’t know but when you put these 2 words Tilapia and Piccata together, they sound like a perfect match 🙂
pigpigscorner says
This dish screams SUMMER!
to2sassy says
Mmm! Great idea with the Talapia!
Amy says
Tilapia? Capers? Pepperoncini? How can you go wrong? Looks delicious!
Kelly says
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.
Anonymous says
I may have to try this one…it looks THAT good.
ARUNA says
this is awesome…….loooks so gorgeous!!!! I love Tilapia!
Colleen says
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!
Anonymous says
YUM. I love piccata. Looks great!
pookiepantry says
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♥ says
Absolutely gorgeous Kevin. I must try this recipe out. Beautiful photo too.
Nina Timm says
Give me lemons and I am a happy camper…you have just managed again to bring great flavors together with great success!!!
Marta says
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 says
As luck would have it, I have all the ingredients and love this recipe.
Cookin' Canuck says
I always have tilapia in the fridge, but have never considered the piccata route. Great recipe!
unconfidentialcook says
Now I can make my talapia a little more appealing to my family. This just looks great…and so simple! Thanks.
meeso says
Looks great! Tilapia is such a good fish, would taste awesome with these flavors!
Kevin says
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 says
kevin I love your description of this lemony fish, wonderful!
Treehouse Chef says
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 says
What an excellent idea!
Pam says
You know, I think I’d probably like the fish better than the chicken also!
Robin Sue says
Ooh that looks so good!
Allie says
Beautiful. Piccata is one of my favourite dishes!
Jenn says
I love tilapia. It’s really one of my favorite fish next to ahi tuna and catfish. That looks really delish!!
Deelish says
Beautiful photos. This is one of my favorite dishes, tilapia is wonderful.
Anonymous says
This looks fabulous! Tilapia is great mild tasting fish for sauces like this one. I love the addition of the peperoncinis.
{lovely little things} says
Yum, what a cool twist on the traditional chicken picata
Anonymous says
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 says
I love tilapia, this looks really tasty!
Alta says
This looks delicious! Tilapia is usually an inexpensive fish too, so I love this idea!
Christie's Corner says
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 says
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 says
You really know how to cook, Kevin! Everything you fix is a real knockout delicious treat!
Marilyn Mussman says
omg… Made this & it was great! Added fresh mushrooms!
Marilyn Mussman says
omg… This was awesome!!!!! Added mushrooms Thanks
Savannagal says
I made this last Friday and it was delish. Thanks.
Cheryl Donnelly says
Kevin, I love your recipes but I can't find a way to send to my low carb friends on FB and also email me a copy. CAN YOU HELP!
Cheryl Miller says
Love this, shrimp for me fish for my husband