READY IN 25 mins

Tilapia Scaloppine

Read Reviews (93)

"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." — ROBINJOY77

Directions

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.

Kitchen-Friendly View

PREP 15 mins
COOK 10 mins
READY IN 25 mins

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.

—amanda3443

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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.

—InvisiblePickles

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139 Ratings

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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.

—melmac

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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.

—sleddawgs

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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.

—Kim

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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.

—mkw101

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Jul 20, 2010

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

—75206

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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!!

—my4teengirls

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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.

Nutritional Information

Tilapia Scaloppine

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 262
Calories from Fat: 128

% Daily Value *
Total Fat 14.2g 22 %
Saturated Fat 4.9g 25 %
Cholesterol 57mg 19 %
Sodium 319mg 13 %
** Potassium 564mg 16 %
Total Carbohydrates 5g 2 %
Dietary Fiber 1.6g 6 %
Protein 24.2g 48 %
** Sugars 0.5g
** Vitamin A 6 %
** Vitamin C 40 %
** Calcium 8 %
** Iron 6 %
** Thiamin 8 %
** Niacin 40 %
** Vitamin B6 31 %
** Magnesium 15 %
** Folate 6 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.