Tilapia Piccata
Authorlisa
Combine flour, salt, and pepper in a shallow bowl.
Dredge fish in flour mixture, coating well.
In a large nonstick skillet, heat oil on medium-high.
Add fish and cook until brown, about 2 minutes.
Flip and cook another minute.
Transfer fish to a platter and keep warm.
Increase heat to high, add broth to skillet, and bring to a boil.
Cook until liquid is reduced to 1/2 cup; it'll take about 3 minutes.
Dissolve cornstarch in 1 tablespoon water; whisk into broth.
Cook another minute, then stir in lemon juice, butter, parsley, and capers, if you're using them.
Spoon the sauce over fish.
Cooking Time: 6 minutes
Ingredients
Directions
Combine flour, salt, and pepper in a shallow bowl.
Dredge fish in flour mixture, coating well.
In a large nonstick skillet, heat oil on medium-high.
Add fish and cook until brown, about 2 minutes.
Flip and cook another minute.
Transfer fish to a platter and keep warm.
Increase heat to high, add broth to skillet, and bring to a boil.
Cook until liquid is reduced to 1/2 cup; it'll take about 3 minutes.
Dissolve cornstarch in 1 tablespoon water; whisk into broth.
Cook another minute, then stir in lemon juice, butter, parsley, and capers, if you're using them.
Spoon the sauce over fish.
