Tilapia Picatta

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
• linguine
• 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.

 

Happy Sunday, enjoy this Tilapia Cruz recipe that was made for sunday night dinner!

I hope everyone had a wonderful weekend and didn’t get too upset when you found out you did not win the $600 million dollar power ball lottery. I have one recipe for all of you to enjoy: Tilapia Veracruz with Spanish Rice

Tilapia Veracruz with Spanish Rice – recipe follows 

Spanish Rice

• 1 cup rice
  1 teaspoon kosher salt
• 1 teaspoon ground ancho chile powder
• 3 gloves garlic minced
• 1/2 cupped chopped medium onion or 1 small onion
• 1 14.5 ounce can of chicken broth
• 3/4 cup of your favorite purchased salsa
• 1/4 cup water 1/2 cup chopped cilantro (optional)

In a saucepan over heat add the oil onions, garlic, ancho chili powder and salt and cook for about 3-4 minutes. Add water, broth, salsa and water bringing it to a boil. Reduce Heat and simmer until rice is tender. (18-20 minutes) Add chopped cilantro over rice if you desire.

Tilapia

• Choose 4-6 ounce tilapia filets
• 1/2 cup flour
• salt and pepper to taste
• 1/2 teaspoon ancho chili powder

In a dish combine the flour and ancho chili powder. Season each side of the tilapia with salt and pepper to taste. Place each filet into the flour mixture and coat each side with flour. Shake off excess flour and cook tilapia over medium high heat in olive oil and butter 4 minutes per side.

As you can see in the picture as a side i combined cherry tomatoes, olives, capers, and garlic. Add tomatoes and garlic to pan with olive oil (teaspoon) and cook until softened tomatoes are softened. Add garlic, olives, and capers and cook until heated through.