tilapia piccata

A light and lemony dish which is usually made with chicken. Friday night is fish night for us and since I got some frozen tilapia fillets ready to be made into something, I thought about using them instead of chicken fillets in this dish. Individually-wrapped frozen tilapia fillets are available in most grocery stores and are so convenient. In Manila, the tilapia has gained a following and may be next to "bangus" or milkfish in popularity. Milkfish is a popular fresh water fish in the Philippines, similar to the trout. It has very fine bones which are sometimes hard to see, making it not only a hassle but also unsafe to eat at times. But it has always been a local favorite even with kids. However, we absolutely make sure to check and recheck for bones before serving it to kids. The belly is the best part of this fish. In Manila, whole fish like milkfish and tilapia are available in local fresh fish markets all the time. Grilling is one of the best ways to cook whole fish. Wrapping the fish in banana leaves prior to grilling not only prevents them from sticking to the grill but gives it a delicate flavor. The charred banana leaves are also a good indication that the fish is done. Fresh calamansi or lemon juice with a dash of fish sauce are often combined for the dip. Tilapia is a very light and flaky fish that’s so easy to cook. The tangy piccata sauce is just perfect for this kind of fish. The fillets were first seasoned with salt, pepper and lemon juice. Dredged in a thin coating of flour, they were pan-fried to a nice, golden brown color, until the flesh was opaque and flaky. Set them aside to a serving platter. Meanwhile, a tablespoon of butter was added to the pan. Next, white wine was poured in along with fresh lemon juice, dash of salt and pepper. All the pan drippings were scraped off the pan for extra flavor. Add minced garlic and capers next and simmer for a few minutes. Spoon the sauce over the fish and garnish with chopped fresh parsley and lemon slices. I served the dish with steamed vegetables and couscous. The plated tilapia piccata ( above ) looks good served with fresh steamed vegetables ( below )