Lemons have still been plentiful and cheap and every time I walk by them in the grocery store I remember the buttery lemon chicken piccata that I made a while ago and really enjoyed. I also remembered thinking that a fish version would also probably be really nice and possibly even lighter. This weekend I decided to try the fish version. I figured that any white fish would probably do the trick and the tilapia fillets looked good so I went with them. A reader had suggested that the next time I make the chicken picatta that I try adding

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