Tilapia Piccata for Two

A tip: Soaking the tilapia in a small amount milk for about 15-20 minutes prior removes some of the fishy taste.

• Ready In: 20 mins
• Serves: 2

Ingredients

• 3⁄4 cup flour
• 1  teaspoon salt
• 1⁄2 teaspoon pepper
• 3  tablespoons olive oil, divided
• 16  ounces  tilapia fillets (about 4 fillets)
• 1⁄4 cup green onion, sliced thin
• 2  teaspoons  minced garlic
• 1⁄3 cup  Chardonnay wine or 1⁄3 cup other dry white wine
• 2  tablespoons capers
• 1  teaspoon lemon zest
• 2  tablespoons fresh lemon juice
• 1  tablespoon butter

Directions

1. In a pie pan or other shallow dish, mix together flour, salt and pepper.
2. In a saute pan large enough to fit both pieces of fish, heat 2 tablespoons olive oil over high heat.
3. While pan is heating, dredge fish in flour mixture, completely coating fish but shaking off any excess. Place fish in saute pan and cook for about 4 minutes on each side, until almost done.
4. Remove fish from pan and set aside. Turn heat down to medium-low and add remaining olive oil.
5. Add green onions and cook for 3 minutes or until just tender. Add garlic and cook for another 2 minutes. Add white wine and reduce by half.
6. Add capers and lemon zest and juice and cook for 2 minutes. Add butter and stir to melt. The sauce should be slightly thickened.
7. Return fish to pan, turn to coat with sauce and cook for 3-5 minutes or until fish is done.