Tilapia Scaloppine Recipe - Allrecipes.com
Tilapia Scaloppine Recipe
  • READY IN 25 mins

Tilapia Scaloppine

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    25 mins

Directions

  1. 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.
  2. 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 More Reviews

Most Helpful Positive Review
Jan 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.

 
Most Helpful Critical Review
Aug 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.

 
Jan 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.

 
Feb 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.

 
Mar 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.

 
Dec 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.

 
Jul 20, 2010

Phenomenal! Made as it w/out the lemon. Squeezed a little lemon juice on the fish instead.

 
Mar 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!!

 

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Nutrition

  • Calories
  • 262 kcal
  • 13%
  • Carbohydrates
  • 5 g
  • 2%
  • Cholesterol
  • 57 mg
  • 19%
  • Fat
  • 14.2 g
  • 22%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 24.2 g
  • 48%
  • Sodium
  • 319 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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