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Tilapia Piccata

Rated as 4 out of 5 Stars

"Low cholesterol and alcohol free, this healthy fish version of chicken piccata pleases even my 5-year-old son. Serve with green beans or broccoli and whole wheat couscous, rice, or pasta."
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23 m servings 251
Original recipe yields 4 servings


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  1. Season tilapia fillets on both sides with salt and pepper.
  2. Mix 3 tablespoons flour and garlic powder together in a shallow bowl. Dredge tilapia fillets in flour mixture; shake off excess.
  3. Melt 3 tablespoons margarine in a large skillet over medium-high heat. Cook fillets in the hot margarine for 2 minutes. Flip; cook until crust is crisp and flesh just starts to flake when pressed with a fork, about 1 minute more. Transfer fillets to a paper towel-lined plate.
  4. Melt remaining 1 tablespoon margarine in the same skillet over medium heat. Scrape the browned bits of fish off the bottom of the skillet with a wooden spoon. Stir in remaining 1 tablespoon flour until thickened. Add lemon juice and capers.
  5. Pour fish stock into the skillet; cook, stirring frequently, until reduced by half, 5 to 10 minutes. Return fillets to the skillet and spoon reduced stock on top. Garnish with parsley.


  • Cook's Notes:
  • Substitute vegetable oil for the margarine if preferred.
  • It is easy to make fish broth by boiling bonito flakes and straining them out. Substitute chicken broth if preferred.
  • Substitute 1 teaspoon dried parsley for the fresh parsley if desired.

Nutrition Facts

Per Serving: 251 calories; 13 7.6 24.7 41 443 Full nutrition

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Loved it! Though I switched out the margarine for butter, and used chicken broth in place of fish stock. It was flavorful and loved all around the table!

I followed the recipe to a T and it turned out okay. I however, like Swaii fish instead of Tilapia. It was my first time using Tilapia and this recipe. My husband makes an awesome fish. The fish...