Thursday, September 20, 2012

A Dinner that Pleases Carnivores and Vegetarians Alike

Since I'm not too keen on eating meat and, well, since Anthony most certainly is, I'm always trying to find recipes that can double as both a vegetarian and a carnivore option. For example, I love making eggplant and chicken Parmesan because they involve the same ingredients, just separate pots and pans.

Here's a great recipe that I found for fish piccata that also works wonderfully with chicken. I used tilapia since it's one of the less fishy fishes, but sole could work as well. Happy cooking!

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  • 2 tablespoons olive oil
  • 4 small white fish fillets (such as tilapia or sole), about 1 pound total
  • Kosher salt and freshly ground black pepper
  • 1/4 cup flour
  • 1/4 cup white wine
  • 2 lemons, juiced
  • 2 tablespoons capers
  • 2 tablespoons butter
  • 2 tablespoons chopped fresh parsley


Heat the olive oil in a large saute pan over medium-high heat. While the pan is heating, blot the fish dry with paper towels and season with salt and pepper. Dredge in the flour, shaking off any excess. Saute the fish in the oil until just cooked through, about 4 minutes, flipping halfway through. Remove the fish to a platter. Deglaze the pan with the white wine, whisking for about 1 minute. Add the lemon juice and capers and stir. Add the butter and stir or whisk to incorporate to bring the sauce together. Pour onto the fish andgarnish with the chopped parsley.

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