Recipe by Dancer^
We have made this with different kinds of fish cod, sole, catfish, orange roughy and flounder. Points...4.
Top Review by Vino Girl
I was just going to post this one myself. I made this a few nights ago and it is probably my current favorite fish recipe. For 2 people, I used 12 oz. of tilapia and the full sauce recipe as written - this really makes very little sauce otherwise. It's excellent with rice and steamed vegetables or fruit salsa.
- 453.59-603.27 g tilapia fillet, about 1/2 inch thick
- 44.37 ml all-purpose flour
- salt and pepper
- 1 clove garlic, minced or pressed
- 118.29 ml dry white wine
- 14.79 ml lime juice
- 7.39 ml butter
- 14.79 ml olive oil
- 3 green onions, chopped
Directions See How It's Made
- Rinse the fish and pat dry.
- Put the flour on a plate and season it with salt and pepper.
- Dredge the fillets in the flour, patting to remove excess.
- In a small bowl, combine the garlic, wine, lime juice and butter, then set aside.
- Heat the oil in a 10 to 12-inch frying pan over medium-high heat.
- Add the fillets without overlapping (you may need to cook in 2 batches).
- Cook until golden on the bottom, about 3 minutes.
- Turn the fillets over and cook until opaque through the thickest part, 1 to 2 minutes more.
- Transfer the fish to a platter and keep warm (cover with foil or place in a 200 degree oven).
- Add the wine mixture to pan and boil, scraping up cooked bits, until reduced by half, 2 to 3 minutes.
- Stir in the onions and heat on low about 30 seconds.
- Pour the sauce over the fish and serve.