Tilapia Piccata

Ingredients
8 ounces orzo
34 cup grape tomatoes, halved
12 teaspoon salt
3 tablespoons fresh parsley, chopped
14 teaspoon freshly ground black pepper
3 tablespoons all purpose flour
4 (6 ounces each) tilapia fillets
3 tablespoons butter
14 cup white wine
3 tablespoons fresh lemon juice
1 tablespoon capers, rinsed and drained

Instructions
1. Bring large pot of salted water to boil over high heat.  Cook pasta as directed on packaging. Drain well.  Return to pot and stir in tomatoes, 14 teaspoon salt, parsley, and 18 teaspoon pepper.  Set aside and keep warm. 

2. Combine flour and remaining salt and pepper in shallow dish.  Dredge fish in flour mixture. 

3. Melt 1 tablespoon butter in large nonstick skillet over medium-high heat.  Add fish to pan and cook 2 minutes on each side, or until fish flakes easily when tested with fork.  Remove fish from pan and keep warm. 

4. Add wine, lemon juice, and capers to pan; cook 30 seconds.  Remove pan from heat.  Add remaining butter and stir until melted.  Serve fish with sauce and pasta. 

Note: If you’re feeling a bit lazy, you can just mix the sauce into the rice at the end instead.  Yum.  

fish

Comments
This recipe is from the 2007 Cooking Light Annual or myrecipes.com.  It’s nice that these recipes are online so that I don’t need to type them up!  This recipe was so good that I emailed my mom the night I made it to tell her that she should make it too.  Normally I wait to share recipes until I have them posted to my blog but, since I didn’t change a thing, it seemed safe enough this time.  She made it about 4 days later and loved it as well! 

Many of the reviews suggested doubling the sauce, but Lance and I both felt it was perfect.  It’s pretty flavorful stuff, so a little goes a long way.  The pasta really makes the dish thanks to the bursts of sweetness from the tomatoes.  Everything just goes very well together. 

This recipe took fewer than 30 minutes from the moment I got into the kitchen until it was on the table making it a perfect weekday meal.  Leftovers were great too!

Cooking Light 2007