Tilapia Piccata

(Italian, fish, orzo, lemon, wine, tomatoes, capers )

Tilapia Piccata
Tilapia Piccata

Yield: 4 servings


1½ C uncooked orzo
¾ C grape tomatoes, halved
½ tsp salt, divided
3 Tbsp chopped parsley
¼ tsp black pepper, divided
3 Tbsp all-purpose flour
4 (6 oz) tilapia fillets
3 Tbsp butter, divided
¼ C white wine
3 Tbsp fresh lemon juice
2 Tbsp drained capers

  1. Cook pasta according to package directions, omitting salt and fat. Drain; stir in tomatoes, ¼ tsp salt, parsley, and ⅛ tsp pepper. Set aside and keep warm.
  2. Combine remaining ¼ tsp salt, remaining ⅛ tsp pepper, and flour in a large shallow dish. Dredge fish in flour mixture.
  3. Melt 1 Tbsp butter in a large nonstick skillet over medium-high heat. Add fish to pan; cook 1½ min on each side or until fish flakes easily when tested with fork or desired degree of doneness. Remove fish from pan; keep warm.
  4. Add wine, juice, and capers to pan; cook 30 seconds. Remove from heat. Add remaining 2 Tbsp butter to pan; stir until butter melts. Serve fish with sauce and pasta.