Tilapia Piccata For Two Recipes

Steps:

• Preheat the air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
• Pat tilapia fillets dry using a paper towel. Coat both sides of fish with flour.
• Whisk egg, lemon juice, and salt together in a shallow bowl. Place bread crumbs and lemon-pepper seasoning in a separate shallow bowl.
• Dip flour-coated fish first in egg and then in bread crumb mixture. Press down on the fish so that the bread crumbs stick. Spray both sides of fish with cooking spray.
• Place fillets in the air fryer basket and cook for 5 minutes. Flip fish over using a spatula and cook for 3 minutes more. Serve with lemon wedges.

Steps:

• In a small bowl, whisk lemon zest, lemon juice, oil and garlic until blended; stir in capers and 2 tablespoons basil. Reserve 2 tablespoons mixture for drizzling cooked fish. Brush remaining mixture onto both sides of tilapia; sprinkle with salt and pepper., Grill tilapia on a lightly oiled rack, covered, over medium heat or broil 4 in. from heat until fish just begins to flake easily with a fork, 3-4 minutes on each side. Drizzle with reserved lemon mixture; sprinkle with remaining basil.

Steps:

• Cook pasta according to package directions (omitting the salt and fat) Drain.
• Stir in tomatoes, 1/4 tsp salt, parsley, and 1/8 tsp pepper. Set aside and keep warm.
• Combine remaining 1/4 tsp salt, remaining 1/8 tsp pepper and flour in a large shallow bowl. Dredge fish in flour mixture.
• Melt 1 tbsp butter in a large non-stick skillet over medium-high heat.
• Add fish to pan and cook 1 1/2 minutes on each side or until fish flakes easily when tested with a fork (or til its done like you want).
• Remove fish from pan and keep warm.
• Add wine, juice and capers to pan, cook 30 seconds. Remove from heat. Add remaining 2 tbsp butter to pan, stir until butter melts.
• Serve fish with sauce and pasta.

Steps:

• Rinse and dry tilapia fillets.
• Season the flour with salt, pepper, garlic powder and onion powder in a bowl.
• Mix milk and eggs in separate bowl.
• Dip fillets into the flour mixture, then the egg milk mix and coat with a final dredge of flour.
• Heat oil in a skillet, saute fillets browning on both sides for 4 to 5 minutes.
• Transfer to a serving dish.
• Pour off all but 2 tbsp of oil. Then add butter, brown slightly.
• Stir in lemon juice, capers, sweet vermouth and parsley. Simmer for 1-2 minute.
• Spoon over fish and enjoy!