Recipe by Kagemi
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!
- 2 tilapia fillets or 2 similar fish, enough for two servings
- 1⁄2 cup marsala wine
- 1 -2 tablespoon lemon juice, depending on your taste
- 2 tablespoons whole capers
- 1 teaspoon minced capers
- 3 tablespoons olive oil
- 1 tablespoon light cream
- 4 tablespoons butter or 4 tablespoons margarine, divided
- flour, to dredge fish
- black pepper
Directions See How It's Made
- Pepper the fillets and lightly coat them in flour.
- 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.
- 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.
- Add lemon juice, remaining 2 tablespoons butter, and salt to taste.
- Add fish back to pan spooning mixture over it and cook till completely done, about a minute or so, and remove to serving plates.
- Add the cream (I used Half&Half) and blend in until mixture just coats the back of a spoon. Add more if necessary.
- Spoon the sauce over the fish and enjoy!