Tilapia Piccata

Low cholesterol and alcohol free, this healthy fish version of chicken piccata pleases even my 5-year-old son. Serve with green beans or broccoli and whole wheat couscous, rice, or pasta.

• Preparation Time: 15 mins
• Cooking Time: 8 mins
• Total Time: 23 mins
• Calories: 251 Calories

Ingredients

• 2 tablespoons lemon juice
• 1 teaspoon garlic powder
• salt and ground black pepper to taste
• 1 tablespoon chopped fresh parsley
• 4 (4 ounce) fillets tilapia
• ½ cup fish stock
• ¼ cup margarine, divided
• ¼ cup all-purpose flour, divided
• 2 tablespoons capers, drained and smashed

Recipe Instructions

Step 1

Season tilapia fillets on both sides with salt and pepper.

Step 2

Mix 3 tablespoons flour and garlic powder together in a shallow bowl. Dredge tilapia fillets in flour mixture; shake off excess.

Step 3

Melt 3 tablespoons margarine in a large skillet over medium-high heat. Cook fillets in the hot margarine for 2 minutes. Flip; cook until crust is crisp and flesh just starts to flake when pressed with a fork, about 1 minute more. Transfer fillets to a paper towel-lined plate.

Step 4

Melt remaining 1 tablespoon margarine in the same skillet over medium heat. Scrape the browned bits of fish off the bottom of the skillet with a wooden spoon. Stir in remaining 1 tablespoon flour until thickened. Add lemon juice and capers.

Step 5

Pour fish stock into the skillet; cook, stirring frequently, until reduced by half, 5 to 10 minutes. Return fillets to the skillet and spoon reduced stock on top. Garnish with parsley.