Yes, I do love fish and that’s the only type of meat I consume occasionally. I’m technically a pescaterian…
One of these days I heard someone talk about the chicken piccata they had at a nice Italian restaurant and that made my mouth water… It brought back fond memories, so I tried to think of a way of satisfying that craving with foods I can actually eat. That’s how I got the idea of Fish Piccata. And since Tilapia has a very palatable texture and is a very mild fish I thought it would work perfectly in this recipe. And it did! This was a true hit for my family! Even now when I write about it my cravings are coming back…
So here it goes… Instead of chicken I used fish, but by any means, you can use chicken or even veal if that is something you enjoy and don’t try to stay away from. But if you want something less conventional in a Piccata, try the fish version. You will be surprised by how tasty and satisfying it is! And it’s a gluten-free and low carb dish as well, since I am using just a dust of brown rice flour.
Ingredients
4 Tilapia fillets
1 small package of button mushrooms (8 oz.)
2 tbs. capers
1 cup white wine
1 cup vegetable broth
2 cloves garlic
4 tbsp. brown rice flour (used for slightly coating the fish fillets with)
½ lemon
3 tbs. olive oil
Fish seasoning (optional)
Salt and pepper to taste
~ Makes 4 portions, but you can add more fish and save some for next day (that’s what I usually do – cook once and enjoy it twice!)
Directions
Step 1. Wash the fish fillet with cold water and pat dry with paper towel.
Step 2. Season the fish with your favorite seasoning or just salt and pepper and quickly run it through the brown rice flour for coating. It only needs a little bit of coating, which adds some consistency to the piccata sauce.
Step 3. Wash the mushrooms, pat dry and cut them into thin slices.
Step 4. Dice the garlic and sauté in a skillet on medium heat with 2 tbs. of olive oil. Add the capers and mushrooms, cover and continue to sauté for about 2 minutes.
Step. 5. Add the white wine over the simmering mushrooms, wait about a minute and then add the vegetable broth as well and let simmer for about 5 minutes.
Step 6. In the meantime, in another skillet add the rest of the olive oil (about 1 tbs.) and quickly sizzle the fish fillets at medium to high temperature, letting them cook for about 2 minutes on each side.
Step 6. Once the fish fillets got a nice golden color remove them from the skillet and add them on top of the simmering mushroom mixture, letting them soak into the fragrant sauce. Squeeze some lemon on top, cover and let everything simmer for another 5 minutes or so. Because of the flour used for coating the fillets, the sauce will develop the consistency of a very light gravy.
Step 7. Season with more salt and pepper if desired and serve over brown rice pasta (preferably the very thin noodles found in the Asian section). Or you can serve them on top of just rice, veggies… or nothing at all! This dish is plain delicious and I like to think of it as a special day type of dish, although it’s really done in no time.
But don’t forget the main ingredient when cooking – Love! That’s going to give your dish a delicious flavor!
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