Fifty-Two Dinners

One new recipe a week for a year. That was the original goal set as a New Year's resolution way back in 2009.

It didn't happen. Nor did it happen in the following years.

But I have continued posting and striving to try one new recipe a week. Some months it happens. Some months it doesn't.

And along the way I've picked up readers from across the country who occasionally pop in to see what's cooking.

Clearly there are better food blogs than mine.

But if you're looking for quick, easy, and healthy with a dash of humor... I'm glad to share what I can.


Sunday, October 23, 2011

Tilapia in Lemon and Caper Sauce (Tilapia Piccata)

I realize that this is a very similar recipe to the Chicken Scallopini, which I just posted, but this is pretty darn good too. And since I already had the fresh lemons and capers, it made sense to try this one out too.

INGREDIENTS
  • 3/4 cup fat-free, less-sodium chicken broth
  • 1/4 cup fresh lemon juice
  • 1 1/2 teaspoons drained brine-packed green peppercorns, lightly crushed
  • 1 teaspoon butter
  • 1 teaspoon vegetable oil
  • 2 (6-ounce) tilapia or sole fillets
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup all-purpose flour
  • 2 teaspoons butter
  • Lemon wedges (optional)
DIRECTIONS
  • Combine first 3 ingredients.
  • Melt 1 teaspoon of butter with oil in a large nonstick skillet over low heat.
  • While butter melts, sprinkle fish fillets with salt and black pepper. Place the flour in a shallow dish. Dredge fillets in flour; shake off excess flour.
  • Increase heat to medium-high; heat 2 minutes or until butter turns golden brown. Add fillets to pan; sauté 3 minutes on each side or until fish flakes easily when tested with a fork. Remove fillets from pan. Add broth mixture to pan, scraping to loosen browned bits. Bring to a boil; cook until reduced to 1/2 cup (about 3 minutes). Remove from heat. Stir in two teaspoons of butter with a whisk. Serve sauce over fillets. Garnish with lemon wedges, if desired


VERDICT

I wouldn't cook this the same week as the chicken, but it's a simple, fast and tasty recipe for fish. My only complaint is how runny the sauce makes everything else on the plate. I'm a big sucker for each food having it's own little place on the plate and not touching- so this drove me nuts. But it was a good sauce, so it did make the vegetables and rice taste good too.

NUTRITION INFO


Calories: 282 Calories from fat: 26% Fat: 8.3g Saturated fat: 3.2g Monounsaturated fat: 2g Polyunsaturated fat: 2.1g Protein: 35g Carbohydrate: 15.3g Fiber: 0.8g Cholesterol: 92mg Iron: 1.5mg Sodium: 739mg Calcium: 43mg

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