s TILAPIA PICCATTA ****
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s TILAPIA PICCATTA ****
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Ingredients
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Instructions *** 7-26-18 very good *** RACHAEL RAY EVERY DAYJUN 3, 2014 tilapia piccata 4 SERVINGS Ingredients 4 tilapia or other sustainable flaky white fish fillets (about 1 3/4 lbs. total) Salt and pepper 1 cup flour, for dredging 4 tablespoons EVOO 4 tablespoons butter 2 lemons--1 sliced, 1 juiced (about 3 tbsp.) 1 large shallot, finely chopped 2 large cloves garlic, finely chopped 1/2 cup dry white wine or dry vermouth 2 tablespoons capers, drained A handful flat-leaf parsley, chopped (about 2 tbsp.) Preparation Preheat the oven to the lowest setting. Add a platter and 4 dinner plates; let warm while you make the tilapia. Pat the fish dry; season with salt and pepper. Place the flour on a large plate. Dredge the fish lightly in the flour, shaking off the excess. In a large skillet, heat 2 tbsp. EVOO, two turns of the pan, over medium-high. When the oil begins to smoke, melt in 1 tbsp. butter. Add 2 fillets and cook until opaque in the center, 2 to 4 minutes per side. Transfer the fish to the warm platter in the oven. Wipe the skillet clean, then repeat with the remaining 2 tbsp. EVOO, 1 tbsp. butter and 2 fillets. Wipe the skillet clean, then add 1 tbsp. butter. When the butter melts, add the lemon slices and cook, turning once, until lightly browned, 2 to 3 minutes. Place the lemon slices on top of the fish. Add the shallot and garlic to the skillet and stir until softened, about 1 minute. Add the wine, capers, parsley and lemon juice. Swirl in the remaining 1 tbsp. butter and simmer until the sauce thickens slightly, about 1 minute. Divide the fish among the warm plates. Season the lemon sauce and spoon over the fish. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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