TILAPIA PICCATA OVER PARSLEY AND TOMATO ORZO

Recipe courtesy of Pam's Midwest Kitchen Korner

Ingredients:

8 ounces (1-1/2 cups) uncooked orzo

1 cup grape tomatoes, halved

1/2 teaspoon salt, divided

1/2 teaspoon seasoned pepper, divided

3 tablespoons chopped fresh parsley

3 tablespoons flour

4 (6-ounces) tilapia fillets

3 tablespoons butter, divided

1/3 cup white wine

3 tablespoons fresh lemon juice

1 tablespoons capers, drained


Method:

1.  Cook orzo according to package directions, omitting salt and fat.  Drain, stir in tomatoes, 1/4 teaspoon each of salt and pepper, and parsley.  Set aside, keep warm.

2.  Combine remaining salt and pepper, and flour on a large plate.  Dredge fish in flour mixture.

3.  Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat.  Add fish to pan, cook about 4-5 minutes on each side or until fish flakes easily when tested with a fork.  Remove fish from pan and keep warm.

4.  Add wine, juice and capers to pan, cook 30 seconds.  Remove from heat.   Add remaining 2 tablespoons butter to pan, stir until butter melts.

5.  Serve fish with sauce and orzo.


Enjoy!