TILAPIA PICCATA


Ciro

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Tilapia Piccata

4 tilapia fillets

3 oz of dry white wine

The juice of 2 lemons and two extra lemons cut into wedges.

1 tablespoon chopped parsley

salt to taste

2 tablespoons capers

Some flour

4 tablespoons butter

4 tablespoons oil

Preheat over to 450° F.

Put the flour in a large plate, dust the tilapia fillets, shake the excess flour and set aside.

In a large skillet put the 4 tablespoons of olive oil (or peanut oil, whichever you like) when nice and hot

brown the tilapia fillets 2 minutes per side.

Remove the fillets and drain the excess oil. With the wine, deglaze the skillet, add the butter and capers.

Put the fillets back in the skillet put it in the oven and bake for 5-8 minutes.

When ready, remove the tilapia from the skillet put them in warm serving plate,add the lemon juice

salt, black pepper,and parsley back in the skillet.

Mix the liquids well with a wood spoon, and pour it over the fillets.

Serve it with wedges of lemon on the side.

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Thanks, Ciro, for the recipe.

I am generally not a fish eater, but I tried Tilapia for the first time recently and I liked it very much. It was from an Italian restaurant so it may have been this Tilapia Piccata, I'm not sure. Michael loves fish so I'm sure he will love it. What do you suggest as a wine substitute in the recipe for those who abstain completely? Also, for those who enjoy wine, what wine would you suggest to accompany this dish?

Kat

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Kat, you can always skip the wine part, it will not alter the flavor of the dish to a point of being noticed, unless one is an expert.

For the wine to use...? I would suggest sherry wine, or any dry white wine.

There are wines that have been fortified with brandy and sometimes flavored with herbs, roots, peels, and spices. Sherry, Madeira, Marsala, port, and vermouth are fortified wines, which are often used in cooking.

Best, Ciro.

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