A Twist on the Traditional Piccata: Tilapia Piccata with Mushrooms
Pan Seared Tilapia filets tossed with capers, mushrooms and a creamy tangy lemon butter sauce. A dish that will have everyone at the dinner table smiling.
Currently trending: easy summer dinner recipes. This non-traditional piccata dish can easily fall under that category. It is a fast and easy yet elegant dish that can be created in just a short 30 minutes! It is the perfect meal for all of those lemon and pasta lovers!
This dish is typically served with chicken as the main protein source and the great thing about this recipe is that it still can be! I love this recipe not only because it is an easy crowd pleaser, but I made sure that it was customizable as well. The mushrooms can easily be eliminated for people who do not enjoy them and the fish can easily changed to chicken. I opted to do the fish option because tilapia has a mild flavor and it soaks up all of the lemon juices, garlic and capers really well to make for an extremely flavorful dish.
Serves 3, INGREDIENTS:
3 Tilapia filets, rinsed and patted dry
1 LB. linguini
1/4 Cup minced onion
2 TBSP fresh parsley
1 Cup chicken broth
1/3 Cup white wine
3 Oz capers
6 TBSP butter
1/2 Cup flour + 2 TBSP
1/2 Cup mushrooms
4 TBSP olive oil
Juice from half a lemon
In a pot, heat salted water over high heat. When boiling, add pasta and boil for about 11 minutes or until al dente.
Rinse tilapia and pat dry. Sprinkle with salt on both sides and Coat tilapia fillets with flour on both sides.
In a pan, heat 2 TBSP olive oil with 2 TBSP butter over medium heat. Once melted and mixed add tilapia filets. Cook about 3 minutes per side.
Once cooked, remove from heat and set on a plate. Set aside.
In the Same pan, add your 6 lemon slices and cook on both sides for about 1-2 minutes per side. Remove from heat and set aside.
Add 4 TBSP butter and remaining 2 TBSP olive oil. Melt and add shallots, garlic, onions, and mushrooms. Cook for about 2-3 minutes or until onions are translucent. Make sure to not let the garlic burn.
Pour in chicken broth and white wine and bring to a simmer to let wine reduce. For about 10 minutes. Add 2 TBSP of flour and whisk to thicken. If it becomes too thick, add water 1 TBSP at a time to thin.
Add lemon juice and capers and parsley. Mix.
Add tilapia filets and lemon wheels back to the pan to mix with the sauce and reheat. For 3 minutes.
Remove from heat and serve with linguini.
PRETTY PLATE KITCHEN ITEMS USED: