Because the price of chicken and fish are almost equal here (gone are the days when I could load up on boneless, skinless chicken breasts for $1.99/lb.), we've been eating more fish.  It's healthy and we are slowly experimenting beyond blackened cajun-style fish, my usual go-to.






The beauty of tilapia is that it is such a quick protein to cook.  And if there is one thing I've learned about fish, it's that it's best to keep it simple.  So fish for dinner often means it's on the table in 20 minutes or less.


Fish Piccata

Taken from Food Network

Serves 4


2 tablespoons olive oil 4 small white fish fillets (such as tilapia or sole), about 1 pound total Kosher salt and freshly ground black pepper 1/4 cup flour 1/4 cup white wine 2 lemons, juiced 2 tablespoons capers 2 tablespoons butter 2 tablespoons chopped fresh parsley


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 with salt and pepper. Dredge in the flour, shaking off any excess.


Saute the fish in the oil until just cooked through, about 4 minutes, flipping halfway through. 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 or whisk to incorporate to bring the sauce together. Pour onto the fish and garnish with the chopped parsley.

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