Best Tilapia Asparagus Bundles With White Wine Sauce Recipes

PAN FRIED TILAPIA WITH WHITE WINE AND CAPERS

Steps:

• Combine first 6 ingredients, stir­ring well with a whisk; set aside.
• Sprinkle fillets with salt and pepper. Dredge fillets lightly in flour, and coat both sides of fillets with cooking spray.
• Heat oil in a large nonstick skillet over medium-high heat. Add fillets; cook 3 minutes. Reduce heat to medium; turn fillets, and cook 3 minutes or until fish flakes easily when tested with a fork. Remove from pan.
• Add wine mixture to pan; cook 30 seconds, stirring constantly. Remove from heat; stir in butter until melted. Spoon wine mixture over fillets; sprinkle with parsley. Serve with lemon wedges, if desired.

BAKED TILAPIA WITH WHITE WINE AND HERBS

Steps:

• Preheat oven to 350 degrees F.
• Arrange the Tilapia side by side in a lightly oiled roasting tin or ovenproof dish.
• Pour over the wine, then sprinkle over the chopped garlic, most of the herbs, the salad onions and seasoning to taste.
• Place half the butter on each fish. Cover with a sheet of lightly oiled foil, seal in the fish.
• Bake in a preheated oven 350 degrees F, for 30-35 minutes.
• Transfer the Tilapia to a serving dish and keep warm.
• Pour the juices into a pan, stir in the blended cornflour and simmer for 2 minutes.
• Stir in the creme fraiche, pour over and serve immediately, sprinkled with the remaining herbs.

ASPARAGUS FISH BUNDLES

Steps:

• Wrap each fillet around 5 asparagus spears; secure with toothpicks. Place in 13x9 inch baking dish coated with non-stick cooking spray. Sprinkle with salt and pepper.
• Cover and bake at 350 degrees for 15 minutes. Uncover and sprinkle with green onions. Bake, uncovered, for 12-15 minutes longer or until fish flakes easily with a fork and asparagus is crisp-tender.
• Meanwhile, in a small saucepan, combine the sauce ingredients until blended. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
• Discard toothpicks from fish; serve with sauce.

TILAPIA WITH A CREAMY SHRIMP & CRAB WHITE WINE SAUCE

Steps:

• Optional Rice -- If you decide to serve this dish over the rice you should start the rice first as the fish and sauce don't take much time to make. Just follow package directions for whatever type of rice you are using. When the rice is finished cooking, toss in the lemon zest, fresh scallions and season with salt and pepper.
• Sauce -- In a small sauce pan, add the flour and just a little white wine and whisk well to combine the two. Then add the remaining white wine and bring to medium heat. Then add in the salt, pepper and cream and bring to a medium boil, cook just a minute and then reduce to medium low and let it simmer. The cream will naturally thicken as it simmers on low heat. You will add the shrimp and crab later. You want the sauce to simmer at least 5-7 minutes. This is just enough time to cook the fish.
• Fish -- Make sure your fish is NOT icy cold; it doesn't have to be room temperature, but just not right out of the refrigerator. Season each side of the fish well with salt and pepper. In a medium saute pan, I prefer non stick for this, add the butter and oil and bring to medium high heat. Saute the fish on each side until golden brown. Try not to move the fish once you put it in the pan until the first side is golden brown. Cooking time will vary depending on the type of fish and thickness. Tilapia takes just 2-3 minutes on the first side and even quicker on the second side.
• Sauce -- When you start the fish is a good time to add the shrimp and crab to your sauce. Bring the sauce back up to medium heat and add the shrimp. Cook just 1-2 minutes and then stir in the crab. Don't stir too much, you don't want to break up the crab. Add the lemon juice, zest, parsley and dill and then turn off the heat -- the sauce is done.
• Serve -- For each plate, add 3/4-1 cup of the rice, top with one of the fish fillets and top with the sauce. Garnish with a fresh lemon slice. ENJOY!

SEARED TILAPIA WITH ASPARAGUS AND SPICY MINT GREMOLATA

Steps:

• 1. Put a steamer basket in a large pot over 1-inch of boiling salted water. Add the asparagus; cover and steam until it is crisp-tender, 6 to 8 minutes.
• 2. In a small dish, stir together the mint, garlic, lemon zest and pepper flakes.
• 3. Brush the tilapia with 1 tablespoon oil; season with salt and pepper to taste. Add 2 tilapia fillets to hot pan; cook, turning once, until opaque throughout, 5 to 7 minutes total. Transfer to plates. Repeat with remaining tilapia.
• 4. Serve the tilapia with the asparagus; garnish with gremolata mixture. Drizzle the asparagus and fish with olive oil, if desired.

SOLE-WRAPPED ASPARAGUS WITH TANGERINE BEURRE BLANC

Steps:

• Prepare fish:
• Put oven rack in middle position and preheat oven to 450°F.
• Brush a 13- by 9-inch roasting pan with some of melted butter, then sprinkle shallot and zest in pan.
• Trim asparagus to about 7 inches long, then peel spears starting from 2 inches below tip of each.
• Arrange fish fillets, skinned sides up, on a work surface and season with salt and pepper. Lay 5 or 6 asparagus perpendicularly across 1 fillet and wrap fish around them to make a bundle. Repeat with remaining fillets and asparagus. Transfer bundles, seam sides down, to roasting pan and brush fish with remaining melted butter. Season with salt and pepper, then add water to pan. Cover pan tightly with foil and bake until fish is just cooked through and asparagus is crisp-tender, about 20 minutes.
• Make beurre blanc while fish bakes:
• Boil tangerine juice with shallot in a 2-quart heavy saucepan over moderate heat until reduced to about 2 tablespoons, 4 to 5 minutes. Reduce heat to moderately low, then whisk in 1 tablespoon butter, whisking constantly. Add remaining butter, 1 tablespoon at a time, whisking constantly, adding each piece before previous one has completely melted, and lifting pan from heat occasionally to cool mixture. Remove from heat and stir in salt, cayenne, and lemon juice.
• Transfer fish with a slotted spatula to a platter and reserve pan juices. Cover fish with foil. Discard zest, then pour pan juices into a 10-inch skillet and boil over moderately high heat until reduced to about 2 tablespoons, about 2 minutes. Gradually whisk into beurre blanc.
• Blot any liquid accumulated on platter with paper towels, then spoon sauce over fish.

ASPARAGUS WRAPPED IN PROSCIUTTO WITH BEURRE BLANC

Steps:

• Preheat the oven to 400 degrees F.
• Remove the woody ends of the asparagus spears trimming the spears to the same length.
• Bundle 3 asparagus stalks together and wrap each grouping with one slice of prosciutto, leaving the tips exposed. Drizzle the bundles with olive oil.
• Roast the bundles for 10 minutes, or until the asparagus ends and the prosciutto slices are crisp.
• Drizzle each prosciutto-wrapped asparagus bundle with the prepared beurre blanc and serve.
• Bring the shallots, vinegar, and wine to a boil in a heavy-bottomed saucepan until the liquid is reduced to 2 tablespoons, about 5 minutes.
• Add the cream, salt, and pepper and bring to a boil for 1 minute. Reduce the heat to low and whisk in a few tablespoons butter. Continue to whisk and add a few pieces at a time of the remaining butter. Wait until each addition is incorporated before adding more butter. The sauce should remain warm, but never hot or the sauce will break.
• Remove the sauce from the heat and season with salt, and pepper, to taste. If desired, strain the sauce through a sieve to remove the shallot. Discard the shallot. Serve the sauce immediately.
• Beurre Rouge: Replace the white wine in the original recipe with red wine and the white wine vinegar with red wine vinegar.
• Beurre Citron: Replace the vinegar and wine in the original recipe with 1/4 cup citrus (lemon, lime, and/or orange) juice and add 1 teaspoon citrus zest.
• Lime-Ginger: Replace the vinegar in the original recipe with an equal amount of lime juice and add 1 teaspoon minced fresh ginger.
• Saffron: Add a pinch saffron threads to the reduction.

ASPARAGUS IN WHITE WINE

Steps:

• Wash asparagus and snap off ends.
• Lay spears in shallow pan and cover with salted boiling water to cover.
• Bring to a boil and simmer for 8 minutes.
• Drain and turn into 4 buttered ramekins.
• Melt butter and stir in wine.
• Pour over asparagus.
• Sprinkle with salt and pepper and cheese.
• Bake at 425 degrees for 15 minutes.