Fish Scaloppine

    25 minutes

    This is my version of a chicken scaloppine using a mild white fish. It's good with salad, brown rice and crusty bread.

    181 people made this

    Serves: 4 

    • 2 tablespoons extra virgin olive oil
    • 2 tablespoons butter
    • 1 tablespoon minced garlic
    • 500g tilapia fillets
    • salt and ground black pepper to taste
    • 1/2 cup sliced fresh button mushrooms
    • 2 tablespoons drained capers
    • 1/2 cup white wine
    • 1 lemon, juiced

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Heat olive oil with butter in a frypan over medium heat. Stir in the garlic. Place fish fillets in the frypan; 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 in English (150)


    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.  -  26 Jan 2009  (Review from Allrecipes USA and Canada)


    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.  -  04 Jan 2011  (Review from Allrecipes USA and Canada)


    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.  -  26 Feb 2009  (Review from Allrecipes USA and Canada)