We had a wonderful dinner tonight!
I made Tilapia with a White Wine Sauce,
Balsamic Green Bean and Tomato Salad
and Spiced Sweet Potatoes.
It all turned out delicious!
We just returned from a week in Florida
where we ate some amazing food but
it is nice to be back at home in my own kitchen
cooking dinner for two.
Tilapia with a White Wine, Lemon, Butter Sauce
Rinse and dry your Tilapia Fillets
Make a simple flour and seasoning mixture to
bread the fish in . I used flour, salt , thyme and
oregano. I lightly floured the fish in the flour mixture
and set it aside while I prepared the wine sauce.
When you cook the Tilapia, cook it in a pan with a little oil.
Only cook the fish a few minutes on each side ( about 2-3)
unless your fish is really thick. I like to turn up my heat really
high for about a minute or so to get a light, crispy coating on
the outside of the fish.
White Wine Sauce:
1 cup dry white wine
1 lemon, peeled, quartered and chopped
1 tablespoon shallots, chopped finely
1/2 cup heavy cream
4 TBS of butter
1 teaspoon kosher salt or sea salt
pinch of pepper
2 tablespoon finely chopped fresh parsley leaves
1-2 tablespoons of capers
touch of lemon zest
Heat a little oil in a pan and add the chopped shallots and let them cook on low for about 3-4 minutes.
Add the wine and lemons to the shallots and bring this mixture to a boil. Reduce heat to medium/low and let this simmer and reduce by half, about 15 - 20 minutes. Stir the mixture frequently.
Add the cream and continue cooking until the liquid reduces again, about 5 minutes.
*Begin to cook the fish now**
Whisk in the butter, 1 tablespoon at a time and cook for about 3-4 minutes and allow the sauce to thicken . Continue stiring the sauce. Add the salt, pepper, parsley and whisk to blend. Add the capers and a touch of lemon zest. Stir one last time. Give the sauce a taste and see if you need to add anything before serving.
This is a wonderful White Wine Sauce for fish that I am sure it can be used on many different types of fish.