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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Tilapia Piccata

[heart_this] · May 26, 2009 · 65 Comments

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

Tilapia Piccata

Prep Time: 15 minutes Cook Time: 8 minutes Total Time: 23 minutes Servings: 2
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.
Option: For One-Pan: Make this a one-pan meal by adding 8 ounces of pasta and 2 1/4 cups broth or water (or 1 cup of rice and 2 cups broth or water) to the sauce in step 5 and simmer, covered, until cooked, about 12 minutes (or 20 minutes for rice).
Similar Recipes:
Chicken Piccata
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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
Chicken Francaise
Lemon Chicken Romano
Chicken Gnocchi in a Creamy Lemon and Caper Sauce

Food, Gluten-free, Italian, Low-carb, Main Course, One-Pan, One-Pot, Recipe, Seafood

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Reader Interactions

Comments

  1. Deseree says

    May 27, 2009 at 12:20 am

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

    Reply
  2. Cathy says

    May 27, 2009 at 12:24 am

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

    Reply
  3. Leslie says

    May 27, 2009 at 12:25 am

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

    Reply
  4. Ciao Chow Linda says

    May 27, 2009 at 12:36 am

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

    Reply
  5. Bellini Valli says

    May 27, 2009 at 1:06 am

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

    Reply
  6. HoneyB says

    May 27, 2009 at 1:10 am

    This looks delicious! The photo is amazing!

    Reply
  7. Anonymous says

    May 27, 2009 at 1:14 am

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

    Reply
  8. Peter M says

    May 27, 2009 at 1:17 am

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

    Reply
  9. Leela says

    May 27, 2009 at 1:19 am

    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.

    Reply
  10. ttfn300 says

    May 27, 2009 at 1:21 am

    now i’m craving some fish…

    Reply
  11. Helene says

    May 27, 2009 at 1:45 am

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

    Reply
  12. Patsyk says

    May 27, 2009 at 1:49 am

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

    Reply
  13. Christina Kim says

    May 27, 2009 at 2:24 am

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

    Reply
  14. Heather says

    May 27, 2009 at 2:46 am

    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…

    Reply
  15. Justin says

    May 27, 2009 at 3:08 am

    lemon, butter, capers… that’s heavenly

    Reply
  16. Alisa - Frugal Foodie says

    May 27, 2009 at 3:34 am

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

    Reply
  17. Julie says

    May 27, 2009 at 4:10 am

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

    Reply
  18. Pam says

    May 27, 2009 at 4:14 am

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

    Reply
  19. Rita says

    May 27, 2009 at 5:00 am

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

    Reply
  20. Rosa's Yummy Yums says

    May 27, 2009 at 5:42 am

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

    Cheers,

    Rosa

    Reply
  21. Vera says

    May 27, 2009 at 6:17 am

    nice..

    Reply
  22. Esi says

    May 27, 2009 at 6:39 am

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

    Reply
  23. Anonymous says

    May 27, 2009 at 7:06 am

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

    Reply
  24. Jan says

    May 27, 2009 at 8:30 am

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

    Reply
  25. sooishi says

    May 27, 2009 at 9:02 am

    looks divine!

    Reply
  26. porsha_p says

    May 27, 2009 at 10:09 am

    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!

    Reply
  27. tigerfish says

    May 27, 2009 at 12:02 pm

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

    Reply
  28. pigpigscorner says

    May 27, 2009 at 1:13 pm

    This dish screams SUMMER!

    Reply
  29. to2sassy says

    May 27, 2009 at 1:48 pm

    Mmm! Great idea with the Talapia!

    Reply
  30. Amy says

    May 27, 2009 at 2:44 pm

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

    Reply
  31. Kelly says

    May 27, 2009 at 2:49 pm

    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.

    Reply
  32. Anonymous says

    May 27, 2009 at 3:21 pm

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

    Reply
  33. ARUNA says

    May 27, 2009 at 4:07 pm

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

    Reply
  34. Colleen says

    May 27, 2009 at 4:19 pm

    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!

    Reply
  35. Anonymous says

    May 27, 2009 at 4:47 pm

    YUM. I love piccata. Looks great!

    Reply
  36. pookiepantry says

    May 27, 2009 at 5:27 pm

    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.

    Reply
  37. ♥Rosie♥ says

    May 27, 2009 at 5:47 pm

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

    Reply
  38. Nina Timm says

    May 27, 2009 at 7:19 pm

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

    Reply
  39. Marta says

    May 27, 2009 at 8:29 pm

    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 !

    Reply
  40. giz says

    May 27, 2009 at 8:57 pm

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

    Reply
  41. Cookin' Canuck says

    May 27, 2009 at 8:58 pm

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

    Reply
  42. unconfidentialcook says

    May 27, 2009 at 9:05 pm

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

    Reply
  43. meeso says

    May 27, 2009 at 9:10 pm

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

    Reply
  44. Kevin says

    May 27, 2009 at 9:59 pm

    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!

    Reply
  45. Bunny says

    May 27, 2009 at 10:28 pm

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

    Reply
  46. Treehouse Chef says

    May 27, 2009 at 11:02 pm

    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!

    Reply
  47. Susan says

    May 27, 2009 at 11:05 pm

    What an excellent idea!

    Reply
  48. Pam says

    May 27, 2009 at 11:48 pm

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

    Reply
  49. Robin Sue says

    May 28, 2009 at 12:16 am

    Ooh that looks so good!

    Reply
  50. Allie says

    May 28, 2009 at 3:53 am

    Beautiful. Piccata is one of my favourite dishes!

    Reply
  51. Jenn says

    May 29, 2009 at 2:15 am

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

    Reply
  52. Deelish says

    May 30, 2009 at 1:50 am

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

    Reply
  53. Anonymous says

    May 31, 2009 at 5:51 am

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

    Reply
  54. {lovely little things} says

    May 31, 2009 at 9:03 pm

    Yum, what a cool twist on the traditional chicken picata

    Reply
  55. Anonymous says

    June 1, 2009 at 11:22 pm

    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.

    Reply
  56. Sam says

    June 2, 2009 at 9:53 pm

    I love tilapia, this looks really tasty!

    Reply
  57. Alta says

    June 3, 2009 at 2:28 pm

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

    Reply
  58. Christie's Corner says

    June 8, 2009 at 7:11 pm

    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.

    Reply
  59. Anonymous says

    December 22, 2009 at 2:48 am

    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!

    Reply
  60. Anonymous says

    May 8, 2012 at 8:41 pm

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

    Reply
  61. Marilyn Mussman says

    May 14, 2012 at 1:46 am

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

    Reply
  62. Marilyn Mussman says

    May 14, 2012 at 1:47 am

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

    Reply
  63. Savannagal says

    May 15, 2012 at 5:25 pm

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

    Reply
  64. Cheryl Donnelly says

    June 22, 2017 at 11:38 pm

    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!

    Reply
  65. Cheryl Miller says

    May 14, 2019 at 5:43 pm

    Love this, shrimp for me fish for my husband

    Reply

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