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.
- 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.
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