Monday, June 14, 2010

Recipe #38: Tilapia Scaloppine

This dinner was AWESOME. Full flavor and easy to make, I found this on when I was trying to find a new way to make tilapia. The only thing I changed was using chicken broth instead of white wine since I didn't want to open a new bottle.


  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons butter
  • 1 tablespoon minced garlic
  • 1 pound tilapia fillets
  • salt and ground black pepper to taste
  • 1/2 cup sliced fresh button mushrooms
  • 2 tablespoons drained capers
  • 1/2 cup white wine
  • 1 lemon, juiced


  1. Heat olive oil with butter in a skillet over medium heat. Stir in the garlic. Place fish fillets in the skillet; sprinkle the fish with salt and pepper, and cook for 90 seconds. Turn the fish; season with salt and pepper, and cook an additional 90 seconds.
  2. Add the mushrooms, capers, and wine. Cover, reduce heat, and simmer until the fish flakes easily with a fork and the wine is reduced by half, 6 to 7 minutes. Remove the cover, pour in lemon juice, and cook for one minute.

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