I’ve been buying frozen, raw fish at Trader Joe’s recently to see if I could taste the difference from the fresh (albeit, more expensive) fish I’ve been getting from the fish counter. My consensus? It’s really hard to taste the difference! So, I’m going to keep buying the frozen fish and keeping it on hand for when I’m craving something different than what I thought I’d make.
Tonight is going to be a fish night. I’ve been wanting to make a piccata ever since I saw it on Diane Morrissey’s instagram food feed. A piccata is usually some kind of meat (or fish in my case) dredged lightly in flour and cooked in a buttery, lemony, caper sauce. It’s a very Italian dish but lighter than the heavy Italian pasta dishes I’ve made in the past. It cooks up super quickly, which makes it the perfect dish to make any day of the week and it’s awesome.
This piccata would taste great with chicken or beef, too. 🙂 Hope you enjoy it!
- 1 pound tilapia
- Kosher salt and freshly ground pepper, to taste
- 1/8 cup all-purpose flour
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup white wine, any kind you would drink
- 1/2 cup chicken broth
- 1/2 cup fresh herbs, minced (any combination – I used parsley and basil)
- 1 lemon, zested and juiced
- 2 tablespoon capers
- Season both sides of the fish with salt and pepper and lightly dust flour on both sides of tilapia.
- In a non-stick pan, melt 2 tablespoons butter and olive oil together over medium-high heat. Add fish and cook each side until cooked through, about 3 minutes per side.
- Remove fish and add garlic for 15-30 seconds, or until just fragrant. Add in white wine and scrape any bits of food off the bottom of the pan. Let it reduce by half. Then, season with salt and pepper. Add chicken broth, herbs, zest of a lemon, juice of lemon and capers and mix. Add remaining 2 tablespoons of butter and stir until combined.
- Add fish back in to pan and serve immediately. Enjoy!