This is a recipe that can be used with any white fish. Piccata refers to cooking with lemon, butter and spices. It is fresh and tangy, a perfect light dinner with lots of flavor.
(serves 2)
2 tilapia fillets (or other white fish)
1 Tbsp olive oil
1 + 1 Tbsp butter
1/2 cup chicken stock
1/2 lemon (juice)
1/2 lemon (cut into slices)
2 Tbsp capers
2 peperocini peppers (finely sliced)
1 Tbsp parsley
salt and pepper to taste
Season the fish with salt and pepper. Heat oil and 1 Tbsp butter in a pan, add the fish and fry until golden brown on both sides (about 2-3 minutes per side). Remove fish from heat and cover to keep warm.
In the same pan, pour in the chicken stock and deglaze the pan (stir up the pan scrapings). Add the lemon juice, lemon slices, capers and peperocinis and simmer to reduce the liquids by half. Stir in the butter and pour sauce over fish, garnish with parsley, and serve.
(serves 2)
2 tilapia fillets (or other white fish)
1 Tbsp olive oil
1 + 1 Tbsp butter
1/2 cup chicken stock
1/2 lemon (juice)
1/2 lemon (cut into slices)
2 Tbsp capers
2 peperocini peppers (finely sliced)
1 Tbsp parsley
salt and pepper to taste
Season the fish with salt and pepper. Heat oil and 1 Tbsp butter in a pan, add the fish and fry until golden brown on both sides (about 2-3 minutes per side). Remove fish from heat and cover to keep warm.
In the same pan, pour in the chicken stock and deglaze the pan (stir up the pan scrapings). Add the lemon juice, lemon slices, capers and peperocinis and simmer to reduce the liquids by half. Stir in the butter and pour sauce over fish, garnish with parsley, and serve.
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