Pan-Seared Tilapia With Citrus Vinaigrette

READY IN: 25mins
Recipe by dicentra

From Cooking Light. January 2008. White wine vinegar may be used in place of the sherry vinegar.

Top Review by Chef by Chance

I am trying to eat more fish and found this to be easy to make and quite tasty.

Ingredients Nutrition

Directions

  1. Heat 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.
  2. Add 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.
  3. Add 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.
  4. Add 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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