Dining with the Doc: Tilapia Piccata
The Foodie Physician
The Foodie Physician
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Ingredients

  • 4 servings
  • 1 cup chicken stock
  • 1 tablespoon fresh lemon juice
  • ¼ cup
  • 2 teaspoons flour
  • 4 tilapia fillets
  • 5 oz each
  • 1 ½ tablespoons olive oil
  • 1 clove garlic
  • ¼ cup dry white wine
  • 2 tablespoons capers
  • 2 teaspoons unsalted butter
  • ¼ cup parsley
  • 2 teaspoons flour together in a measuring cup. Set aside.
  • ¼ cup flour on a plate and lightly dredge the fillets in the flour on both sides, dusting off any excess. Discard the extra flour. Heat the oil in a large skillet over medium high heat and add the fish. Cook until golden, about 3 minutes, then carefully flip the filets over and cook another 3 minutes on the second side. Remove the fish and place on a plate.
  • 2-3 minutes Lower the heat and stir in the butter and parsley
  • 1/4 cup flour
  • 2 tablespoons

Instructions

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