1/2 Photos of Tilapia W/ Citrus Bagna Cauda
Adapted from Everyday Italian, the flavors are heavenly in this dish! I recommend(from reading reviewers advise) that you double the sauce!
My Private Note
Units: US | Metric
- 3 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil, plus
- 4 -8 teaspoons extra virgin olive oil
- 4 anchovy fillets, minced (optional)
- 2 teaspoons minced garlic
- 2 tablespoons orange juice
- 2 tablespoons thinly sliced fresh basil leaves
- 1 teaspoon lemon zest
- 1 teaspoon orange zest
- 6 (6 ounce) skinless tilapia fillets
- salt & freshly ground black pepper
- 1Cook the butter and 2 tablespoons extra-virgin olive oil in a heavy medium saucepan over medium low heat just until the butter is melted, stirring frequently. Add the anchovies, if using, and stir until the anchovies dissolve, about 2 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Remove from the heat. Stir in the orange juice, basil, and lemon and orange zests. Season the sauce, to taste, with salt.
- 2The bagna cauda sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm it before using.
- 3Meanwhile, preheat oven to 200 degrees F.
- 4Sprinkle the fish with salt and pepper and brush both sides of the fish with the remaining 4-8 teaspoons extra-virgin olive oil. Working in 2 batches, fry the fish until just opaque in center, about 3 minutes per side. Transfer fish to platter. Cover with foil and keep warm in the oven while cooking the second batch of fish. Drizzle the sauce over and around the fish and serve. Enjoy!
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Nutritional Facts for Tilapia W/ Citrus Bagna Cauda
Serving Size: 1 (195 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 284.8
- Calories from Fat 145
- Total Fat 16.1 g
- Saturated Fat 5.6 g
- Cholesterol 100.3 mg
- Sodium 89.6 mg
- Total Carbohydrate 1.0 g
- Dietary Fiber 0.1 g
- Sugars 0.4 g
- Protein 34.3 g