I created this recipe based on traditional chicken piccata. I prefer fish to chicken and loved adding a twist to the classic. This is also very good with shrimp as the star. Also, any chance I get to include capers, I will! Fun fact: Did you know capers are pickled flower buds? I love them even more now.
- 4-6 oz tilapia fillets
- Flour for dredging
- 3 TBSP butter
- 1 TBSP olive oil
- 1/3 cup lemon juice
- 1/4 cup capers, drained
- 1/4 cup vegetable broth
- Basil leaves for garnish
- 9 oz fresh linguine, or pasta of your choice
Season the fillets with salt and pepper, dredge them in flour shaking off any excess flour, and set aside.
In a large saucepan, heat 2 TBSP of butter and olive oil over moderate heat.
Once the butter has melted, place the fillets into the pan and cook for 4 minutes.
Carefully flip the fillets over and cook for another four minutes. When done, remove and set aside. The fillets should be lightly browned on both sides.
Add the remaining TBSP of butter to the pan and let it melt.
Once melted, add the lemon juice, capers, and veg broth.
Bring to a low boil, stirring occasionally, for approx. 5 minutes. The sauce should thicken a bit. If you find you need more sauce, gradually add veg broth until you’re satisfied.
Reduce the heat and transfer the fillets back to the saucepan, spooning the sauce over the fillets to coat. Transfer back to a plate.
Prepare your pasta as per the packages instructions.
Once the pasta is ready, dump into the sauce pan and toss to coat in the sauce.
Serve the pasta topped with a tilapia fillet and garnish with chopped fresh or seared lemon.
This dish is fabulous served alongside a caesar salad and some crusty garlic bread.