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    You are in: Home / Recipes / Pan Fried Tilapia With Lime Basil Beurre Blanc on a Bed of Wilt Recipe
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    Pan Fried Tilapia With Lime Basil Beurre Blanc on a Bed of Wilt

    Pan Fried Tilapia With Lime Basil Beurre Blanc on a Bed of Wilt. Photo by Rita~

    1/5 Photos of Pan Fried Tilapia With Lime Basil Beurre Blanc on a Bed of Wilt

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    MarieRynr's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    For the Sauce

    For the Spinach

    Directions:

    1. 1
      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.
    2. 2
      Pour into a bowl and stir in the cream.
    3. 3
      Whisk in the butter, 1 TBS at a time, until thoroughly combined.
    4. 4
      Stir in the fresh basil and hold the sauce in a warm place until ready to serve.
    5. 5
      For the spinach, slice the garlic into thin slivers.
    6. 6
      Heat a large saute pan over medium heat for 30 seconds.
    7. 7
      Add the butter and, when half of it has melted, add the garlic.
    8. 8
      Cook, stirring constantly, for about 45 seconds or until the garlic is tender and fragrant.
    9. 9
      Add the spinach leaves, and season with salt and pepper.
    10. 10
      Use tongs or a spatula to stir the spinach so it cooks evenly.
    11. 11
      Remove from heat when all spinach leaves have wilted, setting aside to keep warm while you cook the fish.
    12. 12
      Divide the fillets into 4 pieces.
    13. 13
      Sprinkle lightly with the salt, sugar, pepper and paprika.
    14. 14
      Place a large non-stick skillet over high heat.
    15. 15
      When hot add the oil and butter.
    16. 16
      When the butter begins to melt, swirl to coat the pan.
    17. 17
      Place the fish in the pan and cook for 5 minutes; turning gently until fish flakes easily, do not over cook.
    18. 18
      To serve, place the spinach in an attractive mound on a heated plate, top with the fish fillets and spoon sauce over.
    19. 19
      Serve at once!

    Ratings & Reviews:

    • on January 21, 2013

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 29, 2007

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 07, 2005

      45

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Pan Fried Tilapia With Lime Basil Beurre Blanc on a Bed of Wilt

    Serving Size: 1 (563 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1423.1
     
    Calories from Fat 1136
    79%
    Total Fat 126.2 g
    194%
    Saturated Fat 76.9 g
    384%
    Cholesterol 385.5 mg
    128%
    Sodium 103.3 mg
    4%
    Total Carbohydrate 18.3 g
    6%
    Dietary Fiber 1.0 g
    4%
    Sugars 3.3 g
    13%
    Protein 30.3 g
    60%

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