Tilapia Piccata

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Ingredients

• 2 ½ Tbsp. I Can’t Believe It’s Not Butter Light
• 2  5 oz. tilapia fillets
• 4 Tbsp. flour
• 1 cup white wine (chardonnay)
• ¼ cup fresh lemon juice
• 2 Tbsp. water
• 1 Tbsp. capers
• 1 Tbsp. parsley, fresh or dried
• 4 lemon slices

Directions

1. In a medium sized skillet over medium-high heat, melt the I Can't Believe It's Not Butter Light.
2. Pour flour in a flat dish or plate. Dredge the fish two times on each sde and shake off the excess flour.
3. When the butter begins to sizzle, add the fish filets and sauté for approximately 3 minutes or until golden brown.
4. Flip the fish with a flat spatula, being careful to keep the fish intact, and slightly brown the fish on the other side.
5. Add white wine, lemon juice, water and capers to the skillet.
6. Top each filet with parsley and two lemon slices. Continue cooking the fish until it flakes with a fork and the sauce has condensed to approximately 2 Tbsp.
7. Transfer the fish out of the pan and onto a serving plate. Serve immediately with a side dish of choice.

Nutritional Analysis
Serves: 2 │Serving Size: 1 filet with sauce

Calories: 309
Sodium: 307 mg
Fat: 10 g
Fiber: 1 g
Saturated Fat: 2 g
Carbohydrates: 20 g
Protein: 35 g
Cholesterol: 72 mg

Recipe provided by Kathy Duran-Thal, RDN, LD, Cooper Clinic Nutrition Services.