Hey there, Seafoodies!
In the present day we’re going to take a psychological jump over to Italy and discuss piccata. Maybe you’ve seen this phrase on menus at your favourite Italian restaurant and instantly consider rooster. Or, perhaps you’re simply questioning what that phrase means in any respect—is it a sauce? A cooking methodology? An unique ingredient you’ve by no means heard of?
Nicely, at the moment we’re going to dish about piccata, what it’s and why it belongs with a lot greater than poultry.
Originating in Italy, piccata refers to a way of getting ready meals the place meat or fish is sliced, coated, pan-fried and served in a sauce. The sauce is what stays the identical right here—a zesty, tangy mix of lemon juice, capers and butter. However, the protein that the sauce is served on? Nicely, that’s the place we’re going to have some enjoyable. Although historically made with veal, piccata has developed to incorporate rooster and varied kinds of fish, together with our alternative of the day—tilapia.
Tilapia, with its gentle taste and flaky texture, serves as the last word canvas for the daring piccata sauce. It’s additionally a quick-cooking fish, making it supreme for these busy days whenever you need one thing spectacular with out spending hours within the kitchen.
Our Lemon Tilapia Piccata takes simply quarter-hour from begin to end, proving that connoisseur doesn’t should imply difficult. It’s an ideal instance of how a traditional preparation can remodel a easy ingredient right into a restaurant-worthy dish.
However piccata isn’t nearly taste—it’s nutritious too. Tilapia gives lean protein, whereas the lemon within the sauce presents a lift of vitamin C. Add in some veggies on the aspect, and also you’ve received a well-balanced meal that’s nearly as good for you as it’s scrumptious.
So subsequent time you see “piccata” on a menu or in a recipe guide, you’ll know precisely what to anticipate—a tangy, savory dish that’s positive to impress!
- 2 Tbsp. olive oil
- 1 lemon, sliced in half
- 2 Tbsp. white wine*
- 2 garlic cloves, minced
- 2 Tbsp. capers
- 4 tilapia fillets
- Contemporary parsley, for garnish
*Might substitute rooster broth for white wine
- Warmth olive oil in skillet over medium-high warmth.
- Whereas olive oil is heating, juice half a lemon right into a small bowl and mix with wine, garlic and capers.
- Combine lemon juice, wine, garlic and capers properly and add to pan.
- Thinly slice the opposite half of the lemon, and add the slices and tilapia to the pan.
- Cook dinner about 2 minutes, then flip and cook dinner 2-3 extra minutes, or till fish is cooked by means of.
- Garnish with parsley.
- Prep Time: 10
- Cook dinner Time: 5
- Class: Tilapia
