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Grilled Tilapia Piccata Recipe

Grilled Tilapia Piccata Recipe

We aren’t big fish eaters, but a friend made this for us, and we couldn’t believe how wonderful it was! Now we eat it regularly. I love making it for guests because it’s simple, looks lovely and tastes restaurant-worthy. —Beth Cooper, Columbus, Ohio
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings

Ingredients

  • 1/2 teaspoon grated lemon peel
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 2 teaspoons capers, drained
  • 3 tablespoons minced fresh basil, divided
  • 4 tilapia fillets (6 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • 1. In a small bowl, whisk lemon peel, lemon juice, oil and garlic until blended; stir in capers and 2 tablespoons basil. Reserve 2 tablespoons mixture for drizzling cooked fish. Brush remaining mixture onto both sides of tilapia; sprinkle with salt and pepper.
  • 2. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill tilapia, covered, over medium heat or broil 4 in. from heat 3-4 minutes on each side or until fish just begins to flakes easily with a fork. Drizzle with reserved lemon mixture; sprinkle with remaining basil. Yield: 4 servings.

Nutritional Facts

1 fillet equals 206 calories, 8 g fat (2 g saturated fat), 83 mg cholesterol, 398 mg sodium, 2 g carbohydrate, trace fiber, 32 g protein. Diabetic Exchanges: 5 lean meat, 1-1/2 fat.

Reviews for Grilled Tilapia Piccata

Sort By :
MY REVIEW
Reviewed Jun. 16, 2015

"Love this recipe! didn't add the capers because I am just not a fan. Had some left over sauce and put it on the fresh broccoli that I put on the grill, it was amazing!"

MY REVIEW
Reviewed Jun. 24, 2013

"One word... WOW!"

MY REVIEW
Reviewed Jun. 23, 2012

"We grilled the Tilipia by putting foil on the grill then spraying the foil. There was extra vinaigrette so I added to my cooked portion & it was good."

MY REVIEW
Reviewed May. 4, 2011

"My husband thought our tilapia filets were too delicate to put on the grill (they were under 6 oz each), so I broiled them. The recipe said I could do that, right? :-) I think grilling would be a much better option, and will make them that way next time. Also, I am very used to using bottled lemon juice and have never minded it before ... but somehow it really stood out as kind of bitter and sour in this recipe. So, next time I will also use fresh lemon juice. I watch enough cooking shows to know that I should allways use fresh lemon juice, but I get lazy sometimes. Still, a very enjoyable recipe. Thank you for submitting it."

MY REVIEW
Reviewed May. 1, 2011

"Excellent, Easy, Entire family enjoyed it. Even made it camping. Healthy to boot."

MY REVIEW
Reviewed Mar. 14, 2011

"Super easy to make and very flavorful. I broiled versus grilled and it turned out great. Definitely a redo."

MY REVIEW
Reviewed Mar. 30, 2010

"This dish is awesome. I'm not a fish fan but my husband is. I made it for his birthday and he loved it. I also really liked it and my 4 year old told me this morning he wanted that fish dish for dinner again tonight! Win!"

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.