Sunday, January 1, 2012

Tilapia In Lemony Sauce


As we begin the new year, I want to thank you for tuning in to my ramblings over the last 12 months and we hope you have your new year off to a good start.

While at Ft. Bragg Bev discovered some frozen Tilapia in the freezer and decided to make it for supper.  She found a recipe at All Recipes for Chicken Piccata With Angel Hair Pasta and used the recipe but subbed the fish for the chicken and served it over brown rice.  Based upon reviews, she doubled the sauce amount and her recipe became:

1/3 cup all-purpose flour
1/2 teaspoon fresh ground black pepper
1 pound tilapia
A couple of raw shrimp per serving, cleaned
2 tablespoons olive oil
Garlic powder and squeeze tube garlic (all they had) to taste
1/2 cup butter, divided
2 cup dry white wine
2/3 cup chicken broth
1/2 cup fresh lemon juice
4 tablespoons capers
4 tablespoons chopped fresh parsley
8 servings brown minute rice – girls preference

1. Whisk together flour, black pepper, and paprika in a shallow dish. Dredge the fish pieces in the flour mixture, coating evenly; set aside. Heat olive oil in a large skillet over medium-high heat; stir in the garlic.
2. Place 2 tablespoons of butter into the skillet with the olive oil. Cook the fish pieces in the oil and butter over medium-high heat until brown, about 5 minutes per side. Remove the fish from the pan and set aside.
3. Pour the wine into the hot skillet and bring to a boil over high heat, scraping the browned pieces from the bottom and sides of the pan. Boil the wine until it is reduced by half, about 5 minutes. Whisk in the chicken broth, reserved garlic, lemon juice and capers. Cook for 5 minutes over medium-high heat. Stir in the remaining 2 tablespoons butter and parsley. Return the fish pieces to the skillet and continue cooking over medium heat until the sauce thickens, about 15 minutes.  Toss the shrimp into the pan the last 5 minutes.
4. Meanwhile, cook the rice per package directions.
5. Remove the fish pieces to a serving dish and drizzle with a few tablespoons of the sauce and capers.
6. Plate the rice, top with some sauce and then a piece of fish and the shrimp.

I thought it could have been very good, but we both thought it was a little too tangy, so next time we’ll initially add half the wine and lemon juice then adjust to taste. 

I'm looking forward to another year with the love of my life and hopeful 2012 will turn out better for the planet and our country than I'm afraid it might be - sorry to be a pessimist or realist.

All photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.


12/14/11  meal date


  1. Happy New Year Larry and you're welcome, I've throughly enjoyed following your blog and look forward to your 2012 ramblings. I don't usually make resulutions, but have decided that in 2012 I will make more angel hair pasta dishes. I never buy it and when I order in restaurants it's always so good. Something about that delicate pasta seems to soak up the flavors more. I'm wondering if that's why this was too tangy. Anyway, here's a toast to 2012. :::::clink

  2. Happy new year to you and Bev. I enjoy checking in each morning to see what you've been up to.

    We enjoy a lot of tilapia with recipes similar to the one you've shown. Often I have the same problem with piccata dishes. I find that some lemons have more juice than others and it's difficult to judge the tartness of a dish.

    Looking forward to the new year with all of your good eats, fun stories and adventures.

  3. Hello There, Happy New Year! Make it a good one. Live and love more and stop worrying about things that are beyond your control. Every day is a gift and you can choose what you do with it!

    Hugs to you and Bev,

  4. I have tried several recipes from All Recipes that had hundreds of rave reviews that we thought were flops when made, being very bland or whatever. So who knows. Piccata dishes are great and this is a good one to make and do as you suggest.

    I agree with you on the shape of the country and could go on and on and on about it... Here's wishing you and Bev the best in 2012!!!

  5. Like like the flavors in picatta but you're right, the tanginess is easy to over do, especially with capers in there.

    I'm with you on 2012. Hope we're wrong.

  6. I am happy to have discovered your blog through Cathy @ Wives with Knives. It sounds like we have a lot of the same interests: flower and veg gardening, travel, pontoon boat on Long Lake, Maine, BBQ and cooking.
    Hope you have a great 2012.

  7. Larry, This Tilapia dish looks and sounds great!! My kind of fish entree...Laurie's too! As for the future, we can hope for the best but I too am a realist/pessimist. Maybe we'll catch a break in 2012! Take Care, Big Daddy Dave

  8. Happy New Year, Larry and Bev. Wishing you all the best for 2012!

  9. Happy new year, Larry!!
    Looks fantastic.. I've made a fish piccata before and it's so good!!!


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