Tilapia Piccatta (OAMC)

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Any mild, white fish can be substituted for the tilapia.
Ingredients
3 (4 to 6 ounce) tilapia fillets
1/4 cup milk
1/8 cup egg beaters (or other egg substitute)
1/2 cup plain breadcrumbs
1/4 teaspoon Italian seasoning
1/4 cup chopped green onion
1/8 cup chopped parsley
1/2 tablespoon capers
1 tablespoon lemon juice
1 teaspoon chicken base (Better Than Bouillon)
1/8 teaspoon black pepper
3 portions spaghetti (see note below for portioning spaghetti)
 
Directions
1. Packaging Instructions
2. Do not open tilapia filets.  Set aside
3. In a small baggie, add the milk and egg.  Seal securely and set aside.
4. In another small baggie, place the breadcrumbs and Italian seasoning.  Seal securely and set aside.
5. In a third small baggie, combine the green onion, parsley, capers, lemon juice, chicken base, and black pepper.
6. Place portioned spaghetti into a gallon-sized Ziploc bag.  Seal bag securely and set aside.
7. Insert tilapia filets and all bags into a gallon-size Ziploc freezer bag and seal.  With a sharpie marker, label the outside of the bag "Tilapia Piccatta".
8. Place in freezer.
9. Cooking Instructions
10. Prepare spaghetti. 
11. Rinse and pat dry tilapia filets.  Dip filets into egg/milk mixture to coat and then dredge in breadcrumbs. 
12. Spray skillet with non-stick cooking spray and heat over medium-high heat. 
13. Cook filets for 3 to 5 minutes on each side or until fish flakes easily with a fork and is done.
14. Transfer the cooked filets to a plate; cover loosely with foil to keep warm.
15. Reduce heat to medium and add the contents of the last bag to the skillet and 1 cup of water.
16. Simmer 1 minute stirring constantly. 
17. Transfer the tilapia back to the pan and cook for 5 minutes.
18. Serve over spaghetti.
19. Optional: Thicken sauce by whisking in a mixture of 2 tablespoons of flour and 2 tablespoons of water.
20. Makes 3 servings.  This recipe can be doubled for 6 servings.
21. Serving suggestions: Spaghetti and spinach salad.
 
Notes:
For best results in quality and packaging, expel as much air from the baggies as possible.


Portioning Spaghetti
After removing the spaghetti from the box or plastic wrapper, hold it in between the index finger and the thumb making a circle around the pasta. For each adult consider a portion about the size of a nickle. For the larger appetite make a portion about the size of a quarter.
Categories:
Meal   DinnerDish   Main Dish
Main Ingredient   Fish




Dawn Knowlton

Member since Jan 2010

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