-
-
My review
Tilapia Scaloppine
Robin Joy Wright
"I often eat at Macaroni Grill and order their Pollo Scaloppine. I thought I might try and adapt it at home using a mild fish. My husband was amazed at what I came up with. It's good with salad, brown rice and crusty bread."
Added to shopping list.
Go to shopping list.
Ingredients
25 m servings 262 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Heat olive oil with butter in a skillet over medium heat. Stir in the garlic. Place fish fillets in the skillet; sprinkle the fish with salt and pepper, and cook for 90 seconds. Turn the fish; season with salt and pepper, and cook an additional 90 seconds.
- Add the mushrooms, capers, and wine. Cover, reduce heat, and simmer until the fish flakes easily with a fork and the wine is reduced by half, 6 to 7 minutes. Remove the cover, pour in lemon juice, and cook for one minute.
Nutrition Facts
Per Serving: 262 calories; 14.2 g fat; 5 g carbohydrates; 24.2 g protein; 57 mg cholesterol; 222 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 146221 Ratings
-
-
-
-
-
Most helpful positive review
1/4/2011
Delicious recipe! The only change I made was to remove the fish after it was sauteed--kept warm in the oven while I finished the dish. I don't want to overcook these delicate fillets while saute...
Most helpful critical review
8/7/2010
This was just ok in my book...the flavor was fine, but nothing popped and really made me want to make it again. It was easy for sure, though.
Most helpful
Most positive
Least positive
Newest
1/4/2011
Delicious recipe! The only change I made was to remove the fish after it was sauteed--kept warm in the oven while I finished the dish. I don't want to overcook these delicate fillets while saute...
1/26/2009
LOVE macaroni grill so this recipe jumped out at me! I followed this recipe exactly. Next time I will only juice half a lemon as the lemon flavor was a little strong for my taste. Served with s...
2/26/2009
I had some flounder, which I usually make it stuffed with whatever I have available. However, these fillets were too small, so I made it with this recipe. I prepared it minus the capers (since...
3/1/2009
I made this for dinner for my husband and I and we loved it. I didn't alter the recipe at all and it tasted wonderful. I will definitely have this in my keeper file! Thanks for a great recip...
12/23/2010
This was really good. After sitting a while the flavors get a bit strong so if you have any leftovers you should store the fish separate from the sauce. Had lots of leftover sauce so serving w...
8/7/2010
This was just ok in my book...the flavor was fine, but nothing popped and really made me want to make it again. It was easy for sure, though.
3/25/2009
This recipe was more than AWESOME!!! I only used half of the lemon as I am mildly allergic to lemon and served over whole wheat linguine sprinkled with fresh grated parmesan. I will definitely b...
7/19/2010
Phenomenal! Made as it w/out the lemon. Squeezed a little lemon juice on the fish instead.