Sorry it’s been a while since my last post. I have been busy working… but no worries here is a new recipe for you to enjoy!
Tilapia Picatta – recipe follows
- 2 tilapia fillets
- 1/4 cup chopped garlic
- salt and pepper to taste
- fresh chopped parsley to taste or dry parsley
- 1/2 cup white cooking wine with lemon flavor (found by the oils in your grocery store)
- 1/2 cup clam juice
- 2 teaspoons corn starch
- 2 teaspoons butter
- juice of 1 large lemon
- capers to taste (if desired)
Boil desired amount of linguine in large pot. Season tilapia filets with salt and pepper on each side. Cook tilapia on stove top in oil 4 minutes per side. While tilapia is cooking whisk together clam juice, white wine, and corn starch.
Put tilapia aside and add garlic to same pan and cook 1-2 minutes. Add wine and clam juice mixture and cook another 2-3 minutes until thickened. Add lemon juice and let cook another minute. Add capers, butter, and parsley and let cook until butter is melted and incorporated. Pour mixture over tilapia and linguine and enjoy!
I omitted the capers because I did not have them when I cooked this recipe tonight. This recipe will work with any seafood of your choice. My other favorite fish to use in this recipe are scallops.