Didn’t I tell you Italy has some of the best Lenten Dishing going? I love Piccata. I first fell in love with Veal Piccata, then perfected my own take on Chicken Piccata. At Christmas, one of our favorites is Dover Sole Piccata. I’ve even made my Pork Piccata the star of a six course Italian Supper.
So why not cook up beautiful flaky Tilapia Fillets kissed with fresh lemon on this the 5th Friday of Lent. Unlike most Piccata dishes, this is more in keeping with a light, healthy approach. Serve this delicate fish with a simple rice pilaf and a modest salad and you’ll receive amazing reviews. Hope you enjoy!
Italian Lemon Grilled Tilapia Piccata
3 Lemons
2 Garlic Cloves
2 tablespoons Olive Oil
3 tablespoons fresh Basil
2 teaspoons Capers
4 Tilapia Fillets (6 oz each)
1/4 teaspoon Salt
1/8 teaspoon White Pepper
Cut two lemons in half. Zest and juice half of one lemon into a small bowl. Add juice from remaining lemon halves into the bowl.
Slice the last lemon into wedges to garnish the plates. Set aside.
Peel and mince the garlic, add to the bowl with the lemon zest.
Finely chop the basil, set aside.
Whisk lemon zest, lemon juice, oil and garlic until emulsified and well blended. Set aside.
Drain and gently rinse the capers. Add capers and 2 tablespoons of the basil to the lemon zest mixture. Stir to blend.
Reserve 2 tablespoons mixture as a finishing drizzle for the cooked fish.
Brush remaining mixture generously on both sides of the tilapia. Sprinkle fish with salt and white pepper.
Lightly oil a grill pan and heat over medium-high heat. Place fish in the pan, cover and grill for 3 or 4 minutes per side. or until the fish begins to flake easily with a fork If necessary, grill fish in batches, transfer to a serving platter and keep warm.
When ready to serve, drizzle with reserved lemon mixture; sprinkle with remaining basil. Garnish the platter with lemon wedges and enjoy.
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