Tilapia Piccata

Today I received a lesson in photography from my cousin Vito — light finder and tart baker extraordinaire. While my understanding of things like “color temperature” and a mysterious thing called “F stop”  is rudimentary at best, I managed to produce a couple of nice pics of tonight’s dinner with Vito’s tutelage (and equipment — thanks!).

Speaking of dinner, this fish was so good. And easy and fast, too. Will definitely be making this again!

Tilapia Piccata
Serves 4
Just the Tip / Inspired by Melissa d’Arabian

Here’s what I used:

  • 2 tbsp olive oil
  • 4 tilapia fillets (or any white fish), about 1 pound total
  • Kosher salt and freshly ground black pepper
  • 1/4 cup flour
  • 1/4 cup white wine
  • 1 lemon, juiced
  • 2 tbsp caper, drained
  • 2 tbsp butter
  • 2 tbsp chopped fresh parsley

Here’s what I did:

  1. Heat the olive oil in a large saute pan over medium-high heat. While the pan is heating, blot the fish dry with paper towels and season both sides with salt and pepper.
  2. Place the flour in a shallow plate and dredge the fish in the flour, shaking off any excess.
  3. Once the pan is hot, saute the fish in the oil until just cooked through, about 3 minutes per side.
  4. Remove the fish to a platter. Deglaze the pan with the white wine, whisking for about 1 minute. Add the lemon juice and capers and stir. Add the butter and stir to bring the sauce together. Season the sauce with the parsley and a little salt and pepper. Spoon the sauce the onto the fish and enjoy!

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