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My review
Tilapia Scaloppine
13
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."
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Ingredients
25 m servings 262Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 151229 Ratings
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Most helpful positive review
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...
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.
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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...
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...
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.