Tilapia Piccata & Cacio e Pepe | Schnucks
Tilapia Piccata & Cacio e Pepe Tilapia Piccata & Cacio e Pepe

Flaky tilapia and tangy capers with fresh lemon juice over a bed of pasta makes this recipe a seafood lover’s dream. Not sweet on seafood? No worries. You’ll also love this recipe by swapping the tilapia for boneless, skinless chicken breasts.

25M 4
Nutrition facts: 810 23G 115MG 310MG 99G 5G 51G
Ingredients: 2 tbsp. Schnucks olive oil 1/2 cup Schnucks all-purpose flour 1 tsp. chili powder 1/2 tsp. garlic powder 1/2 tsp. onion powder 4 (6 oz.) tilapia (or cod) filets 4 tbsp. Schnucks butter 3 tbsp. lemon juice 2 tbsp. capers 2 tsp. black pepper 1 (16 oz.) box angel hair pasta, cooked dried or chopped fresh parsley, to serve (if desired) lemon wedges to serve (if desired) Instructions: Heat oil in a large skillet over medium-high heat. Meanwhile, whisk together flour, chili powder, garlic powder and onion powder. Season filets with salt and pepper and coat in flour mixture, shaking off excess. Add 2 filets to skillet and cook until crust is golden and fish flakes easily with a fork, 3-4 minutes per side. Repeat with remaining filets. Wipe skillet clean and return to range over medium heat. Melt butter, then stir in lemon juice, capers and black pepper. Add pasta and toss to coat. Serve tilapia over pasta. Garnish with lemon wedges and parsley, if desired.

Tilapia Piccata & Cacio e Pepe

30-Minute Dinner, Pasta & Pizza, Seafood, Skillet, Taste Of Italy

Flaky tilapia and tangy capers with fresh lemon juice over a bed of pasta makes this recipe a seafood lover’s dream. Not sweet on seafood? No worries. You’ll also love this recipe by swapping the tilapia for boneless, skinless chicken breasts.

25M

4

Flaky tilapia and tangy capers with fresh lemon juice over a bed of pasta makes this recipe a seafood lover’s dream. Not sweet on seafood? No worries. You’ll also love this recipe by swapping the tilapia for boneless, skinless chicken breasts.

Ingredients

  • 2 tbsp. Schnucks olive oil
  • 1/2 cup Schnucks all-purpose flour
  • 1 tsp. chili powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 4 (6 oz.) tilapia (or cod) filets
  • 4 tbsp. Schnucks butter
  • 3 tbsp. lemon juice
  • 2 tbsp. capers
  • 2 tsp. black pepper
  • 1 (16 oz.) box angel hair pasta, cooked
  • dried or chopped fresh parsley, to serve (if desired)
  • lemon wedges to serve (if desired)

Instructions

  1. Heat oil in a large skillet over medium-high heat. Meanwhile, whisk together flour, chili powder, garlic powder and onion powder. Season filets with salt and pepper and coat in flour mixture, shaking off excess.
  2. Add 2 filets to skillet and cook until crust is golden and fish flakes easily with a fork, 3-4 minutes per side. Repeat with remaining filets.
  3. Wipe skillet clean and return to range over medium heat. Melt butter, then stir in lemon juice, capers and black pepper. Add pasta and toss to coat.
  4. Serve tilapia over pasta. Garnish with lemon wedges and parsley, if desired.

Nutrition Facts

810 CALORIES Per Serving

FAT: 23G

SATURATED FAT: 10G

CHOLESTEROL: 115MG

SODIUM: 310MG

CARBOHYDRATES: 99G

FIBER: 5G

SUGAR: 3G

PROTEIN: 51G

X