Ingredients
-
8
-
3/4
-
1/2
-
3
-
1/4
-
3
-
4
-
3
-
1/4
-
3
-
-
-
-
-
Directions
Tilapia Piccata, This is from the March 2007 issue of Cooking Light., Delicious and easy to make., Awesome – don’t change a thing!
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Steps
|
1
Done
|
Cook Pasta According to Package Directions Omitting the Salt and Fat Drain. |
|
2
Done
|
Stir in Tomatoes, 1/4 Tsp Salt, Parsley, and 1/8 Tsp Pepper. Set Aside and Keep Warm. |
|
3
Done
|
Combine Remaining 1/4 Tsp Salt, Remaining 1/8 Tsp Pepper and Flour in a Large Shallow Bowl. Dredge Fish in Flour Mixture. |
|
4
Done
|
Melt 1 Tbsp Butter in a Large Non-Stick Skillet Over Medium-High Heat. |
|
5
Done
|
Add Fish to Pan and Cook 1 1/2 Minutes on Each Side or Until Fish Flakes Easily When Tested With a Fork or Til Its Done Like You Want. |
|
6
Done
|
Remove Fish from Pan and Keep Warm. |
|
7
Done
|
Add Wine, Juice and Capers to Pan, Cook 30 Seconds. Remove from Heat. Add Remaining 2 Tbsp Butter to Pan, Stir Until Butter Melts. |
|
8
Done
|
Serve Fish With Sauce and Pasta. |
