Chef Judi’s Tilapia Piccatta
www.judigallagher.com
Serves 4
Ingredients
1 can artichoke hearts, drained
Juice of 1 lemon plus zest
1 fresh lemon sliced
Approximately 2 Tablespoons capers
Shallots, minced 2 teaspoons
6 Tablespoons butter
Flour (to coat fish)
12 tilapia fillets
¼ cup chicken stock
¼ cup white wine
Kosher salt and pepper to taste
Fresh chives, snipped for garnish
Toasted pine nuts (optional)
Kosher salt and fresh ground white pepper to taste
Directions
- Heat pan to medium high heat. Add 3 Tablespoons butter and 1 Tablespoon olive oil to melt but do not brown.
- Dip tilapia into flour- shake off excess. Season with Kosher salt and Pepper. Add Tilapia to pan and sauté on each side until golden brown- about 3 minutes per side, less if fillet is thin. Remove fish and add ¼-cup chicken stock, scraping the bottom of the pan.
- Add shallots, remaining butter, capers, salt, pepper, artichokes, and wine. Reduce slightly. Arrange tilapia fillets on a platter, overlapping slightly. Pour sauce over the fish and arrange sliced lemons and fresh chives on top for garnish- serve with fresh fettuccine noodles or rice pilaf.
