Renee's Kitchen Adventures

Thursday, January 20, 2011

Tilapia Piccata

A twist on the traditional chicken piccata, tilapia piccata is just as delicious.  I like to use tilapia loins when I cook tilapia.  They are thicker than the fillets and a little easier to work with, but the recipe works fine with the fillets too, if you can't find the loins.  If you have never tried tilapia before, it is a very mild white fish.  The use of the shallots and capers is optional.  Shallots taste like mild, sweet onions. 

Tilapia Piccata
Servings - 4   Servings size - 3-4oz. cooked fish with about 2 TBS sauce   Points Plus per serving - 6 points+
Calories - 215,   Total Fat - 10.3g,   Carb. - 7.5g,   Protein - 23.8g,  Fiber - 0.4g

1/4 cup all purpose flour
1/2 tsp. salt
1/4 tsp. fresh ground pepper
1/4 tsp paprika
approx. 1 pound of tilapia, either fillets or loins
1 1/2 TBS. canola oil
1/4 cup shallot, minced ( optional)
1 cup low sodium, fat free chicken stock
1 tsp. cornstarch
juice of half a lemon
1 TBS unsalted buter
2 TBS chopped, fresh parsley
2 TBS capers, drained ( optional)

1.  Combine flour, salt, pepper and paprika in a pie plate or other shallow dish.  Dredge each piece of fish in flour mixture to coat and shake off excess.  

2.  Heat large nonstick skillet on med high heat.  Add the canola oil.  When whisps appear in oil, add fish.    Brown each side for about two minutes. Don't overcrowd pan...brown in batches if needed.  Remove fish to warm oven ( 200 - 250 degrees F)  while making sauce.  The fish doesn't need to be cooked all the way through, as it will finish cooking while sitting in the warm oven.  ( I like to put mine in a 9 x 13" glass baking dish and pour the sauce over all the fish when its ready)

3.  In same pan fish cooked in, add the shallots and cook for about 2 minutes, or until soft.  Add in stock and let come to boil.   Let the stock boil and reduce by half.  Dissolve cornstarch in about a TBS of water.  Whisk into the stock and allow to thicken for one minute.  Turn off heat,  add the lemon juice and swirl in the butter.  Add the parsley and capers.  Pour sauce over the warm fish. 


  1. I wish I liked fish! Well, I take that back - the one and only fish I really like is Chilean Sea Bass - um, turns out my store sells it for $19.99 a pound! Wouldn't you know I would like one of the more expensive fish!

    I do love chicken piccata though! :D

  2. Fabulous! I like taking recipes traditionally associated with one type of meat and using a modified version on another

  3. Oh my these look delicious! I really do look forward to making this. Thanks for sharing this recipe.

  4. Hi Renee. Next time I buy some tilapia, I'm going to give this a go. Thanks for this great recipe!!

  5. I love tilapia...and its price tag :) And capers...I'm always looking for an excuse to use those! YUM! And now that I'm thinking about fish, we haven't had any in WAY too long :(


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