Friday, March 16

Pan-Roasted Tilapia with Lemon-Chive Sauce



I love cooking fish – it’s healthy, it’s quick, and it’s delicious. The only problem I have is that the types of fish I usually buy (salmon, trout, halibut) can be pretty expensive. Tilapia is a much cheaper alternative (I bought a pound of it for less than $6) and available pretty much everywhere, making it the perfect fish for a casual weeknight dinner. It’s mild flavor and flakey texture make it universally loved and the perfect blank canvas to a marinade, rub, or sauce. I served it last night with a lemon-herb-wine sauce (it reminded me of this dish), but it would also be great for fish tacos or fish and chips.


 
Pan-Roasted Tilapia with Lemon-Chive Sauce:
  • Heat 1 tbsp. olive oil and 1 tbsp. butter in a large pan.
  • Season both sides of 1 lb.* boneless, skinless tilapia with salt and pepper and add to the pan.
  • Cook for 3-4 minutes per side, or until golden and just cooked through.
  • Remove the fish and set aside.
  • Add the juice of 2 lemons and 1/4 c. white wine to sauce pan.
  • Let the wine mixture reduce for 2-3 minutes, or until all the alcohol has burned off.
  • Add in 1 tbsp. minced chives and season with salt and pepper.
  • Turn off the heat and swirl in 1 tbsp. cold butter.
  • Spoon sauce over fish, divide onto plates, and serve.


Serves two - three
*About 3-4 fillets total.