Tilapia Piccata

Ingredients

• 0.3 teaspoon pepper black divided
• 3 tablespoons butter divided
• 1 tablespoon capers drained
• 3 tablespoons flour all-purpose
• 3 tablespoons parsley fresh chopped
• 0.8 cup grape tomatoes halved
• 3 tablespoons juice of lemon fresh
• 1.5 cups orzo pasta uncooked
• 0.5 teaspoon salt divided
• 24 ounce tilapia fillets 
• 0.3 cup white wine 

Equipment

• frying pan

Directions

1. Cook pasta according to package directions, omitting salt and fat.
2. Drain; stir in tomatoes, 1/4 teaspoon salt, parsley, and 1/8 teaspoon pepper. Set aside and keep warm.
3. Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, and flour in a large shallow dish. Dredge fish in flour mixture. Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat.
4. Add fish to pan; cook 1 1/2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
5. Remove fish from pan; keep warm.
6. Add wine, juice, and capers to pan; cook 30 seconds.
7. Remove from heat.
8. Add remaining 2 tablespoons butter to pan; stir until butter melts.
9. Serve fish with sauce and pasta.