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

Recipe by MarieRynr
READY IN: 35mins




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