Tilapia Piccata

Another favorite at the Chef and it has remained a favorite of ours.  It is very quick and delicious. You can also use chicken, just make sure the breasts are pounded flat to reduce cooking time.

Tilapia Piccata

4 large (6-7 oz) tilapia fillets (or 8 small fillets)

Salt and pepper

1 cup all-purpose flour

2 Tbsps olive oil

8 Tbsps butter, divided

3/4 cup white wine

1 Tbsp finely chopped shallots (optional)

2 Tbsps fresh lemon juice

1 Tbsp (or more) small capers

Parsley leaves or chopped parsley
Lemon Slices for garnish

Preparation:

Dry the fillets with plain paper towels and sprinkle both sides with salt and pepper. Spread the flour out on a plate.
Heat the olive oil and 2 tablespoon of the butter over Medium heat until the butter sizzles. Lightly dredge the fillets in the flour, shake off the excess, and lay them in the pan.
Pan fry the fillets until lightly browned on both sides (about 2-3 minutes per side). Peek but don't flip until they are brown, otherwise, they will stick. Remove the fish from the pan and keep warm.
Raise the heat to Medium High and add the wine to the pan, stirring up any browned bits of flour. Add the shallots and cook for 1-2 minutes until shallots are softened.
Stir in the lemon juice and capers and cook 1 minute. Turn off the heat and stir in the remaining butter. Spoon the sauce over the fish and sprinkle with parsley and lemon slices.
Makes 4 servings of Easy Tilapia Piccata