Prep 15 mins
Cook 20 mins
This is an excellent company entree and as good as any you will find in any first class restaurant. Why go out when you can eat this good at home, for half the price. Another entry in the RSC Winter 2005 contest.
- 269.32 g skinless tilapia fillets, approx
- salt & freshly ground black pepper
- 0.59 ml sugar
- 2.46 ml paprika
- 9.85 ml extra virgin olive oil
- 4.92 ml unsalted butter
For the Sauce
- 118.29 ml lime juice
- 354.88 ml white wine
- 44.37 ml minced garlic
- 44.37 ml minced shallots
- 14.79 ml cream
- 170.09 g unsalted butter
- 59.16 ml fresh basil, julienned
For the Spinach
- fresh spinach, 1 bag, washed, stemmed and patted dry
- 1 garlic clove, peeled
- 2.46 ml cracked black pepper
- 113.39 g unsalted butter
- For the sauce; combine the lime juice, wine, garlic and shallots in a wide pan, bring to a boil and reduce to 1/4 the volume.
- Pour into a bowl and stir in the cream.
- Whisk in the butter, 1 TBS at a time, until thoroughly combined.
- Stir in the fresh basil and hold the sauce in a warm place until ready to serve.
- For the spinach, slice the garlic into thin slivers.
- Heat a large saute pan over medium heat for 30 seconds.
- Add the butter and, when half of it has melted, add the garlic.
- Cook, stirring constantly, for about 45 seconds or until the garlic is tender and fragrant.
- Add the spinach leaves, and season with salt and pepper.
- Use tongs or a spatula to stir the spinach so it cooks evenly.
- Remove from heat when all spinach leaves have wilted, setting aside to keep warm while you cook the fish.
- Divide the fillets into 4 pieces.
- Sprinkle lightly with the salt, sugar, pepper and paprika.
- Place a large non-stick skillet over high heat.
- When hot add the oil and butter.
- When the butter begins to melt, swirl to coat the pan.
- Place the fish in the pan and cook for 5 minutes; turning gently until fish flakes easily, do not over cook.
- To serve, place the spinach in an attractive mound on a heated plate, top with the fish fillets and spoon sauce over.
- Serve at once!
This is an amazing recipe. It is easy to make, although a little time consuming, but totally worth it. I made it for my girlfriend for the first time and we both were in heaven. She asked if it was wrong to want to lick the plate clean. I said no because I was going to do that when she wasn't looking.
Very good. I served this with a side of roasted red potatoes with olive oil and kosher salt. We really liked the flavor of the tilapia--I used hungarian paprika from Penzey's, which really has flavor, unlike many other varieties of paprika found in grocery stores which taste like dust. The layering of flavors in this recipe was very well done. Thank you for posting this.
I halved the butter, had only crappy cooking wine, and not so fresh garlic and it was still very tasty! I bet it's really good with better ingredients.