Wednesday, February 4, 2009

Fast Food , Italian Style -- Tilapia Piccata

I had plans to make an entirely different dish (from Stacey Snacks), but my stomach was feeling a little "off" so I wanted something really mild. I had to stop and run three errands on the way home from work, so I knew I wanted something really fast and easy. PROUD ITALIAN COOK posted a recipe for Tilapia Piccata that jumped right out at me. One of the quickest side dishes, that always pleases my family are Yukon Gold Garlic Mashed Potatoes (made with cream cheese, instead of butter) and roasted asparagus.

I had dinner on the table in less than 30 minutes (eatcherheartout, Rachael Ray). OMG! The fish was absolutely delicious! I've made chicken piccata before, but using a mild fish was a wonderful twist.

For dessert, I'm making Blood Orange Sorbet. It should be ready in about five minutes. I can't wait!
NOTE: I tasted the Blood Orange Sorbet, and it is exquisite! My secret ingredient is Kettle One Citroen Vodka. It'll set better by tomorrow and I'll have to post the photo. What a beautiful color!

Back to the fish (still thinking of the sorbet, though)--
I didn't measure when I made this dish, so these are approximate:

4 Tilapia filets, dredged in seasoned flour (kosher salt & fresh ground pepper)
2 Tbsp Olive Oil and 2 Tbsp. Unsalted Butter
white wine (I used sauvignon blanc)
chicken stock (still using my homemade stock)
2 tsp capers
juice from 1/2 fresh lemon with a little reserved (for the roasted asparagus)

  • Heat olive oil & butter until it's just beginning to brown
  • Add tilapia and cook for approximately 3 minutes; gently turn over
  • Cook other side
  • Remove and cover with foil
  • Deglaze the pan with some white wine (I used a generous splash, maybe 1/2 cup)
  • Add some chicken stock (about 1/4 cupP
  • Add the lemon juice and capers and reduce
  • Whisk 1-2 Tbsp of unsalted butter until melted
  • Spoon sauce over the tilapia and enjoy fast food, the Italian Way!

Roasted Asparagus:
  • Heat oven to 450F
  • Prepare asparagus but cutting tough stems; save for making vegetable stock
  • Season with kosher salt and freshly ground black papper
  • Drizzle with olive oil
  • Roast for 10-15 minutes, depending on the size of the asparagus
  • Remove from oven, and drizzle with fresh squeezed lemon

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Donna-FFW said...

This looks fantastic. Im always looking for a new way to cook tilapia, love piccata, perfect combo! Thanks!

Culinarywannabe said...

Making ice cream and sorbets is one of my favorite things! I bet the blood orange is just beautiful! Your fish looks gorgeous as well!

jesse said...

Mmm, that is my kind of fast food. YUM!

Proud Italian Cook said...

HI Debby! Nice to meet you. I'm so glad you liked the tilapia, it looks delicious!!! But I gotta say I'm waiting for your blood orange sorbet recipe! I'll be back!
xo, Marie

Lori Lynn said...

Hi there Debby - I saw your comment on Marie's tilapia post and had to come check out your site as our blogs have very similar names! Your tilapia dish looks excellent as well. And the potatoes with cream cheese sound delicious.
Lori Lynn

A Feast for the Eyes said...

Bless our heart. While we have similar names, I have been to your blog many times. It's beautiful... artistic. I'm humbled by your visit.

Felicia said...


You failed to mention the vodka in your sorbet when you were at work the other wonder it was so good!! LOL...The Tilapia looked fantastic..I will have to try it..I wonder if I could use salmon since I have that in the freezer. I know fresh is best but the flash frozen Alaskan Wild Salmon is very good.

Maggie said...

Hi Debbie: OMG! Thanks for bringing tilapia back into my life. I got so tired of eating it that I had stopped for about 8 months well this was the best recipe I have tried. My fiancee and I just scarfed it up for dinner tonight. This is 3 for 3 of the recipes I have tried from your site and you are now my official "go to" for recipes! I must also say a shout out to the Proud Italian Cook for a wonderful recipe.

A Feast for the Eyes said...

Thank so much for commenting, Maggie. I wish you had an email so I could give you a personal thanks. Wow, this is one of my earliest photos! I've come a long way since then.