In the early morning hours of 2012, Hubster and I decided that December was a real quick in the teeth. The best things we could say about the last month of 2011 were regarding calamaties that were avoided. This included things like:
We, personally, didn’t have anything stolen in Jamiaca.
Neither of us was diagnosed with cancer.
Both cars are in full working order and didn’t require major repairs.
So, while I know the sentiment around the changing of the year is truly a symbollic gesture, I’m grabbing 2012 in a big, welcoming bear hug. I took the fact that Taco Bell was open after our NYE wedding as a sign that this year is starting off well. (Please do not judge me for eating Taco Bell. It’s usually one of the only things open when we’re done with a wedding and after working for 12+ hours I figure I deserve a few calories.)
This recipe is another good omen. It finally broke the streak of bad recipes I had going. Even though I’ve had a turkey piccata recipe in my arsenal for some time, this sauce totally wins. It was velvety without being too heavy and I love that it gives me the opportunity to inject some inexpensive seafood into our diet. I adjusted Gina’s recipe just slightly to call for panko bread crumbs (which are far superior to all other bread crumbs) and some seasoning which can be adjusted to fit your taste and spice cabinet.
2012 is going to be a good year. Yes, it is.
Modified slightly from SkinnyTaste’s Flounder Piccata
2 large egg whites
3 – 4 tilapia filets
2/3 cup panko bread crumbs
1 tsp lemon pepper seasoning
1 tsp garlic powder
1 Tbsp olive oil
¼ cup white wine
½ cup chicken broth
1 Tbsp light butter
1 tbsp capers, drained
2 tbsp chopped fresh parsley, for serving
In a shallow bowl, lightly beat egg whites. In another shallow dish combine bread crumbs, lemon pepper and garlic powder. Season filets with salt and pepper. Heat olive oil over medium low in a skillet. Dip each filet in the egg whites and bread crumbs. Cook for 4 to 5 minutes on each side until the fish is cooked throughout and flakes easily with a fork. Remove fish from pan and cover to keep warm.
While the fish cooks, juice the lemon, measure the wine and broth, and chop the parsley.
In the same pan, melt the butter then add the lemon juice, wine and chicken broth. Season with salt and pepper and bring to a boil over high heat. Boil until the liquid is reduced by half, about 3 to 4 minutes. Add the capers and remove from the heat. Plate the fish and spoon the sauce over each filet. Sprinkle with parsley.
Serve with: Risotto and steamed broccoli
Notes: My pan was pretty hot from cooking the fish so the liquids bubbled almost immediately, cutting the time needed to reduce the sauce by half. If your pan isn’t quite so hot, go with Gina’s suggestion to stick the fish in a 200 degree oven to keep it warm while you work on the sauce.