Tilapia With Balsamic Butter Sauce

"From Bon Appetit Best of the Year - quick, easy & delicious!"
photo by luvinlif2k photo by luvinlif2k
photo by luvinlif2k
photo by luvinlif2k photo by luvinlif2k
Ready In:




  • Simmer vinegar and garlic in a small heavy saucepan over medium heat until reduced to a thick syrup, about 5 minutes.
  • Meanwhile, heat oil in a large skillet over high heat and season fish with salt & pepper; saute until golden, about 2 minutes per side.
  • Cut butter into 1/2 inch cubes and whisk into saucepan one piece at a time.
  • Serve fish drizzled with sauce.

Questions & Replies

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  1. lauraperry143
    This was amazing! I used an 18 year traditional balsamic vinegar, salted butter and blood orange fused olive oil. I put sea salt and fresh cracked black pepper on the tilapia and it was amazing!
  2. Aunt Cookie
    This sauce was fabulous, and it couldn't possibly be easier to prepare. I just baked my tilapia and poured this rich, brown sauce over the top...perfect. I don't use a very expensive balsamic vinegar (I wish I could afford it! :) ) but this was even good with a mid-priced vinegar. Thanks so much for posting this! PS I used unsalted butter as suggested, and I would strongly recommend that future cooks do the same...the sauce somehow has a salty taste without that extra salt added.
  3. SuZQ in NE
    I made this yet again tonight and even my very picky husband raved about this sauce! I have made it before and served it on tilapia and also chicken and it is fabulous! This sauce is easy to make and tastes fabulous! I love balsamic vinegar and have all kinds and all ages (my oldest is 17 years or so the bottle says!) and am always looking for recipes for sauces that incorporate it. Thanks!
  4. kelly in TO
    Super quick and easy! This made a fast fish dinner much tastier. Thank you!
  5. Echo0502
    We really liked the sauce. It IS good. We just thought that Tilapia is too mild a fish to stand up to this strong of a sauce. Balsamic vinegar on it's own is strong enough, but as a reduction, it packs quite a whallop. I used 25 year old aged Balsamic vinegar, so maybe the problem was mine...the longer the age, the stronger the vinegar. But, I did make it again last night as a sauce for a pork roast. Outstanding !


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