Wednesday, November 24, 2004

Tilapia with Lemon-Butter Sauce

A reader commented:

"A great headline like that and you don't give us the recipe? Maybe your lovely wife needs to provide us with an "update."

So, Dana, here it is:

Tilapia with Lemon Butter Sauce


4 teaspoons flour, divided
1 teaspoon seasoned salt
large zip-top bag
1-1/2 pounds fresh farm-raised tilapia filets
3 tablespoons butter, divided
2 tablespoons fresh Italian parsley
1/4 cup white wine
juice of 1 lemon


1. Place 3 teaspoons flour and seasoned salt in sip-top bag; shake to mix. Add fish; seal tightly and shake to coat.

2. In large sauté pan, over medium-high heat, melt 1 tablespoon butter. Add fish and cook 3 minutes. Add 1 tablespoon butter to center of pan. Turn fish, distributing butter evenly. Cook 3 more minutes until fish flakes easily. Meanwhile, coarsely chop parsley and set aside.

3. Remove fish from pan. Add 1 tablespoon butter, 1 teaspoon flour, wine and juice from lemon to pan. Heat 1-2 minutes to thicken, stirring occasionally. Stir in parsley and serve over fish.

Meal Idea:

Add angel hair pasta, steamed broccoli, fresh salad blend and bakery pound cake with fresh fruit for dessert.

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