From Cooking Light. January 2008. White wine vinegar may be used in place of the sherry vinegar.
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Units: US | Metric
- cooking spray
- 4 (6 ounce) tilapia fillets
- 1/2 teaspoon salt, divided
- 1/2 teaspoon fresh ground black pepper, divided
- 1/2 cup white wine
- 2 tablespoons finely chopped shallots
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh orange juice
- 4 teaspoons extra virgin olive oil
- 2 teaspoons sherry wine vinegar
- 1Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle fish evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- 2Add 2 fillets to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from pan; keep warm. Repeat procedure with remaining fillets.
- 3Add white wine to pan; cook 30 seconds or until liquid almost evaporates. Combine shallots and remaining ingredients, stirring well with a whisk; stir in remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
- 4Add shallot mixture to pan; sauté 1 minute or until thoroughly heated, stirring frequently. Place 1 fillet on each of 4 plates; top each serving with about 3 tablespoons sauce.
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Nutritional Facts for Pan-Seared Tilapia With Citrus Vinaigrette
Serving Size: 1 (224 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 236.9
- Calories from Fat 66
- Total Fat 7.4 g
- Saturated Fat 1.6 g
- Cholesterol 85.0 mg
- Sodium 381.5 mg
- Total Carbohydrate 3.1 g
- Dietary Fiber 0.1 g
- Sugars 1.0 g
- Protein 34.4 g
The following items or measurements are not included:
sherry wine vinegar