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.

Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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

262 calories; protein 24.2g 48% DV; carbohydrates 5g 2% DV; fat 14.2g 22% DV; cholesterol 56.9mg 19% DV; sodium 222mg 9% DV. Full Nutrition

Reviews (159)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/06/2011
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 sauteeing the mushrooms etc.! Put the tilapia back into the pan to let it soak up the tasty sauce and serve with fettucine noodles and parmesan cheese sprinkled over the top. Read More
(65)

Most helpful critical review

Rating: 3 stars
08/09/2010
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. Read More
(12)
241 Ratings
  • 5 star values: 158
  • 4 star values: 58
  • 3 star values: 21
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
01/27/2009
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 spinach spaghetti. Read More
(65)
Rating: 5 stars
01/06/2011
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 sauteeing the mushrooms etc.! Put the tilapia back into the pan to let it soak up the tasty sauce and serve with fettucine noodles and parmesan cheese sprinkled over the top. Read More
(65)
Rating: 5 stars
02/27/2009
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 I didn't have any)and it was wonderful. Try it you'll like it. Read More
(32)
Advertisement
Rating: 5 stars
03/03/2009
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 recipe. Read More
(17)
Rating: 4 stars
12/30/2010
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 with pasta or rice is necessary if you want to use up all the sauce. Served with garlic cheese bread and a broccoli cauliflower mix. Will definitely make again! A very nice alternative to the cheese and butter coated fish. Read More
(17)
Rating: 3 stars
08/09/2010
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. Read More
(12)
Advertisement
Rating: 5 stars
03/25/2009
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 be making this a whole lot more. Thanks for posting!! Read More
(10)
Rating: 5 stars
07/20/2010
Phenomenal! Made as it w/out the lemon. Squeezed a little lemon juice on the fish instead. Read More
(9)
Rating: 4 stars
08/09/2010
This was very tasty. I did cut back on the amount of tilapia--only two fillets from a Costco package--but the rest the same. I would change the oil and butter ratio next time (even with more fish)--maybe 3-1 butter. We only had French bread to soak up the sauce, and I think it would be good to cook some pasta with the remaining sauce and add a little butter to it. I did let kosher salt and pepper sit on the fish for a half an hour before cooking time. The juice from a lemon should be about 1/4 cup. Thanks for a nice recipe. Read More
(9)