Paleo Tilapia Piccata Recipe
Paleo Tilapia Piccata
This paleo-friendly meal is easy to whip up and is made with one skillet so there’s not much cleanup required.
Serves: 4Prep: 10 minutesCook: 15 minutesTotal: 25 minutesDifficulty: Easy
Serves: 4
Ingredients
- 1 pound tilapia fillets
- 1⁄2 tsp. salt
- 1⁄4 tsp. pepper
- 1⁄4 cup almond flour
- 2 tbsp. tapioca flour or cornstarch
- 1⁄4 cup ghee, divided
- 3 cloves garlic, minced
- 1⁄4 cup onion, chopped
- 1 cup chicken broth
- 2 lemons, 1 juiced and 1 sliced
- 2 tbsp. capers, drained
- 2 tbsp. fresh parsley, chopped
Directions
- Season with tilapia with salt and pepper. In a large shallow bowl, combine almond flour and tapioca flour. Dredge the tilapia into the flour mixture and shake off excess.
- In a large skillet over medium-high heat, add 2 tablespoons ghee. Once warmed, cook tilapia until opaque, about 2-4 minutes per side. Transfer to a plate and keep warm.
- In the skillet, add 1 tablespoon ghee and lemon slices. Brown on each side, about 2-3 minutes. Transfer slices to a plate.
- In the skillet, add remaining 1 tablespoon ghee and onions. Cook until softened, then add garlic, broth, lemon juice and capers. Cook until slightly thickened, then return tilapia and cook until warmed.
- Serve tilapia topped with sauce, lemon slices and parsley. Refrigerate leftovers.
Serves: 4
Ingredients
- 1 pound tilapia fillets
- 1⁄2 tsp. salt
- 1⁄4 tsp. pepper
- 1⁄4 cup almond flour
- 2 tbsp. tapioca flour or cornstarch
- 1⁄4 cup ghee, divided
- 3 cloves garlic, minced
- 1⁄4 cup onion, chopped
- 1 cup chicken broth
- 2 lemons, 1 juiced and 1 sliced
- 2 tbsp. capers, drained
- 2 tbsp. fresh parsley, chopped
Directions
- Season with tilapia with salt and pepper. In a large shallow bowl, combine almond flour and tapioca flour. Dredge the tilapia into the flour mixture and shake off excess.
- In a large skillet over medium-high heat, add 2 tablespoons ghee. Once warmed, cook tilapia until opaque, about 2-4 minutes per side. Transfer to a plate and keep warm.
- In the skillet, add 1 tablespoon ghee and lemon slices. Brown on each side, about 2-3 minutes. Transfer slices to a plate.
- In the skillet, add remaining 1 tablespoon ghee and onions. Cook until softened, then add garlic, broth, lemon juice and capers. Cook until slightly thickened, then return tilapia and cook until warmed.
- Serve tilapia topped with sauce, lemon slices and parsley. Refrigerate leftovers.
| Amount per serving | |
|---|---|
| Sodium | 680mg |
| Total Fat | 20g |
| Saturated Fat | 9g |
| Protein | 25g |
| Cholesterol | 100mg |
| Total Carbohydrate | 10g |
| Dietary Fiber | 2g |
| Sugars | 2g |
| Calories | 320 |