Tilapia is a mild fish that lends itself well to a picatta dish, because it is sliced thin and lemon and fish pair very well together. Not to mention it is economical.Â Â Lemon Infused Extra Virgin Olive Oil is being used and can be purchasedÂ on-line.Â The ingredient amounts will serve two heartier appetites or 4 lighter appetites.
2 Tilapia filets
1/2 cup of plain bread crumbs
1 tablespoon of fresh thyme, stems removed
1/2 tablespoon of garlic powder
Fresh ground pepper
1/2 cup of Egg Beaters or 2 large eggs beaten
2 tablespoons of Lemon Infused Extra Virgin Olive Oil
1 cup of white wine
1 cup of chicken broth
Juice of 1 lemonÂ about 1 – 2 tablespoons
2 tablespoons of butter
1 tablespoon of cornstarch
2 tablespoons of water
2 tablespoons of capers
2 tablespoons of kalmata olives
Mix bread crumb, thyme, garlic powder and pepper in a large shallow dish. Add egg beaters or beaten eggs to a separate large shallow dish. Dip tilapia into the egg mixture, then into dry mixture and place in a large preheated skillet with lemon infused olive oil over medium high heat. Sear on first side until brown turn and cook on the second side until brown. This takes about 5 minutes total cooking time, because the fish is thin. Remove fish and tent with foil to keep warm. Deglaze pan with wine and add broth and lemon juice bring to a boil and reduce by half. Whisk in butter. Make a thickening agent by whisking cornstarch and water. Gradually whisk thickening agent into boiling sauce. Add capers and olives to the pan and serve over fish. Drizzle with lemon infused olive oil for an extra lemon kick. This is optional and does add a nice touch. Omit if you do not have this type of oil.
Suggested Side Dish
Round out the meal with angel hair pasta. The sauce complements the pasta perfectly.
Try Fleur du Cap Chardonnay (Western Cape, South Africa), Gabbiano Pinot Grigio, Pomelo Sauvignon BlancÂ (California) or Flensburger Brauerei Weizen Wheat BeerÂ (Germany) with lemon wedges.