I do feel like I fall into a rut sometimes when it comes to tilapia. It’s pretty much the only fish I’ll eat (I buy salmon for the husband and daughter, but I don’t like it myself). So it was fortuitous timing when the Cooking Light I just picked up featured several tilapia recipes. I want to try them all, but this one was the winner for a Monday night when I didn’t want to have to go to the grocery store to pick up anything extra. You really can’t go wrong with fish and lemon, and I add garlic to recipes that don’t even call for it, so this was a no-brainer for me. I like how quickly it came together, and the preparation was not as messy as an egg dip would have been. It was very tasty with a perfectly crisp outer layer and soft, flaky inside. Sometimes I have to make myself really want to eat fish. I found myself gobbling this up! The one thing I noticed was that my sauce really thickened up more than expected. I added a dash more broth and wine and it worked out fine. Oh, and if you’re a pescetarian–you can easily swap out vegetable broth for the chicken broth (I actually did this myself). I served it with green beans that I sauteed in sesame oil. It’s my new addiction after having them like this at a restaurant a few weeks ago and falling in love.
Recipe Located At: http://www.myrecipes.com/recipe/tilapia-lemon-garlic-sauce-50400000134197/
- 4 (6-ounce) tilapia fillets
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons quick-mixing flour (such as Wondra)
- 2 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1/3 cup dry white wine
- 1/3 cup unsalted chicken stock
- 2 tablespoons chopped fresh parsley (I only had the squeeze tube kind on hand, so mine didn’t turn out as pretty)
- 1 tablespoon fresh lemon juice
1. Sprinkle fish with salt and pepper. Place flour in a shallow dish. Dredge both sides of fish in flour; reserve unused flour. Heat a large skillet over medium-high heat. Add 1 tablespoon butter and oil to pan; swirl to coat. Add fish to pan; cook 2 minutes on each side or until fish flakes easily when tested with a fork. Remove from pan; keep warm.
2. Add reserved flour and garlic to pan; cook 90 seconds or until lightly browned, stirring constantly. Add wine and stock, stirring with a whisk; bring to a boil. Cook 2 minutes or until slightly thickened. Remove pan from heat; stir in remaining 1 tablespoon butter, parsley, and lemon juice. Serve fish with sauce.