This is my own creation. Sweet, mild, healthy, non-fishy tilapia is complimented by lemon, capers, butter, broth, and white wine in this satisfying and deceptively easy meal. I like my piccata lemony with touches of onion, garlic, and capers to round out the taste. This is a basic recipe for 1 lb. of filets. Please reduce this recipe accordingly if you use fewer filets, unless you want the leftunders as lunch or another dinner, like I do, if all is not eaten during the first go-‘round. I am a strong believer in flexibility, so experiment and substitute most any flaky white fish, pounded-flat veal or chicken cutlets, according to your creativity, pantry contents, budget, ingredient-availability, and personal tastes. I would greatly appreciate your feedback on this recipe, including any suggestions, comments, and input. Thank you for reading and trying this recipe! SparkPeople rocks my world!

Submitted by KEEPITMOVING

Edited the recipe a bit 10/30/10 - This recipe can be made with any white fish. Initially it was made with 4 tablespoons progresso bread crumbs but I switch those with ground almonds and herms to reduce carbs

From Gourmet Magazine January 1986 - Titled Super Bowl Supper

Can be made the day ahead, but you may want to add shrimp right before serving or they get tough in the re-heating.

Submitted by R0WR0W

Made especially for my niece, Patricia. Three of her favorite ingredients; scallops, artichoke hearts, and parmesan cheese;

Submitted by LLWILKINS

Good alternative to red meat burgers.

Adapted from the recipe on the back of Chicken of the Sea's 6oz foil package of Pink Salmon.
Instead of 4 larger patties, make 8 smaller patties to stuff into a pita or wrap
Roll the patties in extra bread crumbs prior to frying if a crispier surface is desired but don't forget to add the calories in your calorie count!

Submitted by NORTHWOODSLUNA

Get your good fat and protein fix here!

Submitted by LAURIANNASH

Submitted by CASONEWIE

Great Served on Natures Own Wheat Bread

Submitted by GOOFEYLES

Spicy, comforting & healthy food. Slightly adapted from 50 Great Curries of India (great book!!)

Submitted by PENNIQUE

Submitted by ROCKNBUTTERFLY

Submitted by SXFREDER

The title says it all folks, you might think this to be an odd combo but I assure you this is mouth watering delicious!!! I prefer to BBQ my salmon but you can cook it anyway you like.

Submitted by JANNERS1980

Adapted from the Ainsley Harriott Low fat Cookbook, and excellent resource for Uk members of Spark.

Why not make double the quantity and freeze half at the end of step 3 for a later date? You could also make them using smoked cod, or a combination of smoked cod and haddock.

Submitted by WAHZOE

Submitted by MARIA19672

Excellent when paired with my Lemony Rice Pilaf

Submitted by VAMPTRIANA4EVR

This is a very basic tuna salad to use for sandwiches or to top a green salad. Milk replaces part of the mayo to reduce the fat and sodium content slightly. We like a lot of green onion, but you can add more celery to give it body and 'crunch' if you want.

Submitted by LADYPIXEL

I usually go for the more complicated recipes, assuming that the more ingredients and preparation steps, the better. This recipe has changed the way I look at simplicity when it comes to cooking. Fancy spices be darned--this is the only way I'll cook salmon any more!

Submitted by VRAKLIS

Great for a quick weeknight dinner

Submitted by PSYCOFREAK