SAUTÉED TILAPIA WITH WHITE WINE & LEMON SAUCE
Steps:
- Prep Work: * Place flour in shallow baking dish or pie plate and set aside. Pat fish fillets with a paper towel, season both sides of fillet with salt and pepper and let stand until fillets are glistening with moisture, about 5 minutes. * If you going to make the White Wine Sauce -- do it now while the fish is resting. (Follow the directions for the sauce) Coat the Fish: Coat both sides of fillet with flour and shake off excess and place them on a separate plate or paper towel, preferably in one single layer. Sauté the Fish: Heat 2 Tablespoons of the Meyer Lemon Olive Oil over high heat in a large non-stick skillet until oil is shimmering, but not smoking. Place the fillets in and immediately reduce heat to medium-high. Without moving the fish, sauté for 2 to 3 minutes on each side and until the edges of fillet are opaque and bottoms are lightly browned. Use the fish spatula to gently flip fillets. Transfer fillets onto plate and if you're using the sauce, pour it over now and serve. For Sauce: In a sauce pan, heat 1 tablespoon of the Meyers Lemon Olive Oil over medium heat Sauté shallots until softened and beginning to color, about 1 1/2 minutes Add wine, increase heat to high and bring to boil, boil until reduced to 1/4 cup -- about 3-5 minutes. Remove sauce pan from burner and pour into another container, such as a coffee mug or creamer, through a small strainer to strain out the shallot, and then discard the shallot. Whisk in butter and parsley -- and a squeeze of half a lemon Set aside and keep warm until the fish is done.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love