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!
- 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