The Recipes

Tilapia Piccata

When I used to work at The Longboard Restaurant in Huntington Beach, CA, we had some kind of fish piccata on the menu.  I don't know why I hated it so much, but just the name of it annoyed the living daylights out of me.

What was I thinking?  Anything - veal, chicken - can be quickly cooked and dressed up with this lovely butter, white wine and caper sauce.  Perfect for a quick meal.  Today was my day to work both jobs, so I whipped this up when I got home late at night.

Tilapia Piccata

- 1 tilapia fillet
- 1/2 T. butter
- 1/2 c. flour
- 1.4 c. white wine
- 1 T. capers
- 1 lemon, juiced
- handful of parsley, chopped
- salt
- pepper
- olive oil

Heat 1 T. of olive oil in a saute pan.  Season the tilapia with salt and pepper and dredge it in the flour, knocking off any excess.  Lay the tilapia in the oil and cook it for 1 1/2-2 minutes per side.  Remove it to a plate.

Add the wine to the pan and let it reduce by half.  Add in the capers and lemon juice and cook another minute.  Finish with the butter, turning off the heat as the butter melts.  Pour the sauce over the tilapia and finish with the parsley.