Total Time
30mins
Prep 20 mins
Cook 10 mins

Just finished making this and it was so good I thought I would post it. I started out to make the Chicken or Tilapia Piccata by TheBrownBean #131524, which I have made several times. Got into it and then realized I didn't have any white wine which of course is the base for piccata. The fish was already floured, peppered, etc., so I decided, what the heck, I'll use Marsala wine and see how it works. So this is basically the Piccata recipe with a couple variations other than the wine. The result was outstanding! Nice rich flavor. See what you think!

Ingredients Nutrition

Directions

  1. Pepper the fillets and lightly coat them in flour.
  2. Heat olive oil in large pan over medium heat and saute the fish till golden brown on each side and cooked almost through. Remove from pan.
  3. De-glaze the pan with the wine, cook for just a minute and add 2 tablespoons butter and capers. Cook for about 2 minutes reducing mixture just a little.
  4. Add lemon juice, remaining 2 tablespoons butter, and salt to taste.
  5. Add fish back to pan spooning mixture over it and cook till completely done, about a minute or so, and remove to serving plates.
  6. Add the cream (I used Half&Half) and blend in until mixture just coats the back of a spoon. Add more if necessary.
  7. Spoon the sauce over the fish and enjoy!
Most Helpful

I always leave mushroom out of my chicken Marsala! So I followed suit left out the capers and everything else was perfect.

4 5

This was good. We tripled the recipe, cooking the fish fillets a few at a time and keeping warm in the oven util all were cooked, then topped with the sauce before serving. The crust on the fish was nice and crunchy, and the sauce had a rich, creamy flavor and texture without being too heavy. I'm not sure that capers and marsala are a really good match in this dish, although I love capers, next time I would leave them out. Overall, a very enjoyable and easy dinner. Thanks for posting!