Recipe by Kim127
This is from the March 2007 issue of Cooking Light.
Top Review by Mama's Kitchen (Hope)
Update! Still fantastic! Into my *KEEPERS COOKBOOK* it goes! 3-20-08 This is a MUST make recipe! I adore chicken picatta so when I saw [*Tilapia* Picatta I HAD to try it! I love seafood and Tilapia is one of my favorite types of fish! Tilapia is a very easy fish to cook as it is almost impossible to overcook. Perfect for those who have never cooked fish or are afraid of cooking it. After cooking the required time as listed the fish was perfectly cooked. I wanted to get more of a browned effect though. So in order to acheive that I sprayed some butter flavored cooking spray on top of the fish and popped it under the broiler for a few minutes. The fish did not overcook at all and it resulted in crispy edged fish with a nicely browned top. MMMM! I can never find orzo here so I used some Basmati rice instead. Worked perfectly. The fresh grape tomatoes added such a lovely sweetness and the fresh parsley put it over the top! So delicious! The lemon and wine caper sauce was a perfect finishing touch and really added a fantastic flavor. The sauce comes together very quickly which is another plus. I used a white zinfandel for the sauce and didnt have any fresh lemons so I had to use bottled juice. Still came out beautifully. Kim this recipe is fantastic! Thank you so much for sharing it! It is definitely one of my TOP recipes from now on and will be repeatedly made here! Going into my Fins and Scales (fish) cookbook as well as my KEEPERS cookbook! Congrats on a winner hun! Made for Beverage Tag!
- 226.79 g uncooked orzo pasta (about 1 1/2 cups)
- 177.44 ml grape tomatoes, halved
- 2.46 ml salt, divided
- 44.37 ml fresh parsley, chopped
- 1.23 ml black pepper, divided
- 44.37 ml all-purpose flour
- 4 (680.38 g) tilapia fillets (about 6 oz each)
- 44.37 ml butter, divided
- 59.14 ml white wine
- 44.37 ml fresh lemon juice
- 14.79 ml drained capers
Directions See How It's Made
- Cook pasta according to package directions (omitting the salt and fat) Drain.
- Stir in tomatoes, 1/4 tsp salt, parsley, and 1/8 tsp pepper. Set aside and keep warm.
- Combine remaining 1/4 tsp salt, remaining 1/8 tsp pepper and flour in a large shallow bowl. Dredge fish in flour mixture.
- Melt 1 tbsp butter in a large non-stick skillet over medium-high heat.
- Add fish to pan and cook 1 1/2 minutes on each side or until fish flakes easily when tested with a fork (or til its done like you want).
- Remove fish from pan and keep warm.
- Add wine, juice and capers to pan, cook 30 seconds. Remove from heat. Add remaining 2 tbsp butter to pan, stir until butter melts.
- Serve fish with sauce and pasta.