Tilapia Piccata
Recipe By :David Bonom
Serving Size : 4 Preparation Time :0:00
Categories : Fish and Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces uncooked orzo (about 1 1/2 cups)
3/4 cup grape tomatoes -- halved
1/2 teaspoon salt -- divided
3 tablespoons chopped fresh parsley
1/4 teaspoon black pepper -- divided
3 tablespoons all-purpose flour
4 6 ounce tilapia fillets
3 tablespoons butter -- divided
1/4 cup white wine
3 tablespoons fresh lemon juice
1 tablespoon drained capers
Cook pasta according to package directions, omitting salt and fat. Drain;
stir in tomatoes, 1/4
teaspoon salt, parsley, and 1/8 teaspoon pepper. Set aside and keep warm.
Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, and
flour in a large shallow
dish. Dredge fish in flour mixture. Melt 1 tablespoon butter in a large
nonstick skillet over
medium-high heat. Add fish to pan; cook 1 1/2 minutes on each side or until
fish flakes easily
when tested with a fork or until desired degree of doneness. Remove fish
from pan; keep warm.
Add wine, juice, and capers to pan; cook 30 seconds. Remove from heat. Add
remaining 2 tablespoons
butter to pan; stir until butter melts. Serve fish with sauce and pasta.
Source:
"Cooking Light"
Copyright:
"March 2007"
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Per Serving (excluding unknown items): 468 Calories; 11g Fat (21.6% calories
from fat); 39g
Protein; 49g Carbohydrate; 2g Dietary Fiber; 96mg Cholesterol; 475mg Sodium.
Exchanges: 3
Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates.
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