Hey there, Seafoodies!
Today we’re going to take a mental hop over to Italy and talk piccata. Perhaps you’ve seen this word on menus at your favorite Italian restaurant and immediately think of chicken. Or, maybe you’re just wondering what that word means at all—is it a sauce? A cooking method? An exotic ingredient you’ve never heard of?
Well, today we’re going to dish about piccata, what it is and why it belongs with so much more than poultry.
Originating in Italy, piccata refers to a method of preparing food where meat or fish is sliced, coated, pan-fried and served in a sauce. The sauce is what stays the same here—a zesty, tangy blend of lemon juice, capers and butter. But, the protein that the sauce is served on? Well, that’s where we’re going to have some fun. Though traditionally made with veal, piccata has evolved to include chicken and various types of fish, including our choice of the day—tilapia.
Tilapia, with its mild flavor and flaky texture, serves as the ultimate canvas for the bold piccata sauce. It’s also a quick-cooking fish, making it ideal for those busy days when you want something impressive without spending hours in the kitchen.
Our Lemon Tilapia Piccata takes just 15 minutes from start to finish, proving that gourmet doesn’t have to mean complicated. It’s a perfect example of how a classic preparation can transform a simple ingredient into a restaurant-worthy dish.
But piccata isn’t just about flavor—it’s nutritious too. Tilapia provides lean protein, while the lemon in the sauce offers a boost of vitamin C. Add in some veggies on the side, and you’ve got a well-balanced meal that’s as good for you as it is delicious.
So next time you see “piccata” on a menu or in a recipe book, you’ll know exactly what to expect—a tangy, savory dish that’s sure to impress!
- 2 Tbsp. olive oil
- 1 lemon, sliced in half
- 2 Tbsp. white wine*
- 2 garlic cloves, minced
- 2 Tbsp. capers
- 4 tilapia fillets
- Fresh parsley, for garnish
*May substitute chicken broth for white wine
- Heat olive oil in skillet over medium-high heat.
- While olive oil is heating, juice half a lemon into a small bowl and combine with wine, garlic and capers.
- Mix lemon juice, wine, garlic and capers well and add to pan.
- Thinly slice the other half of the lemon, and add the slices and tilapia to the pan.
- Cook about 2 minutes, then flip and cook 2-3 more minutes, or until fish is cooked through.
- Garnish with parsley.
- Prep Time: 10
- Cook Time: 5
- Category: Tilapia
