February 7: Johnny's Italian Steakhouse Pesce Piccata

By Jim Garrott


Johnny's Italian Steakhouse


1 8oz tilapia filet

dredging flour

2 oz olive oil

1 Tbsp Capers

1 Tbsp Red onion, diced

1.5 oz White Wine

1.5 oz Chicken Stock

1 Tbsp butter


1. Heat oil in a skillet over medium high heat. Dredge fish in flour and add to skillet.

2. Brown until golden brown, flip over and add capers and onions.

3. Next add wine and stock. Let reduce.

4. Remove fish and add butter to finish the sauce.

5. Plate with your favorite side and enjoy.