Hope's Tilapia Piccata
Kim Lanier
ingredients
- 1/4 C flour
- 1/2 t salt
- 1/4 t pepper
- 1 lb (usually 3-6 depending upon size) tilapia fillets
- 4 t canola oil
- 1 C reduced-sodium chicken broth
- 1 t cornstarch
- 2 T lemon juice
- 1 T butter
- 1 T chopped parsley (I usually omit, unless i have it on hand)
- 2 T nonpareil capers, rinsed and drained
directions
- 1
1. Combine flour, salt and pepper in a shallow bowl. Dredge fish in flour mixture, coating well.
- 2
2. In a large nonstick skillet, heat oil on medium-high. Add fish and cook until brown, about 2 minutes. Flip and cook another minute. Transfer fish to a platter and keep warm.
- 3
3. Increase heat to high, add broth to skillet, and bring to a boil. Cook until liquid is reduced to 1/2 cup; it’ll take about 3 minutes. Dissolve cornstarch in 1 T water; whisk into broth. Cook another minute, then stir in lemon juice, butter, parsley, and capers. Spoon sauce over fish. Makes 4 servings.
Source: Mandy Bagdanov
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