Tilapia Piccata

  • 4 tilapia fillets
  • 1 cup  chicken broth
  • 1 tablespoon lemon juice
  • ¼ cup + 2 teaspoons flour
  • salt and pepper
  • 1 ½ tablespoons olive oil
  • 1 clove garlic, minced
  • ¼ cup white wine vinegar
  • 2 tablespoons capers
  • 2 teaspoons butter
  • ¼ cup parsley, chopped

Whisk the chicken broth, lemon juice and 2 teaspoons flour together in a measuring cup.  Set aside. Season the tilapia with salt and pepper.  Place the remaining ¼ cup flour on a plate and lightly dredge the fillets in the flour on both sides, dusting off any excess. Heat the oil in a skillet and add the fish.  Cook until golden, about 3 minutes, then carefully flip and cook another 3 minutes on the second side.  Remove the fish. Add the garlic and parsley to the skillet. Add the wine vinegar and cook until reduced by half.  Then, pour the chicken broth mixture and capers into the skillet and cook until the sauce thickens.  Lower the heat and stir in the butter and parsley.  Return the tilapia fillets back to the pan and spoon the sauce over them.  Cook another minute until warmed through.

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