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.

Prep:
15
minutes
Cook:
25
minutes
TOtal:
40
minutes

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

Instructions

  1. In a pot, heat salted water over high heat. When boiling, add pasta and boil for about 11 minutes or until al dente.
  2. Rinse tilapia and pat dry. Sprinkle with salt on both sides and Coat tilapia fillets with flour on both sides.
  3. 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.
  4. Once cooked, remove from heat and set on a plate. Set aside.
  5. 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.
  6. 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.
  7. 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.
  8. Add lemon juice and capers and parsley. Mix.
  9. Add tilapia filets and lemon wheels back to the pan to mix with the sauce and reheat. For 3 minutes.
  10. Remove from heat and serve with linguini.
  11. ENJOY!