Sunday, April 20, 2008

Tilapia with Lemon-Butter Wine Sauce

4 teaspoons of flour, divided
1 teaspoon seasoned salt
5-6 sprigs fresh Italian parsley
1 lemon
1 1/2 pounds tilapia fillets
3 tablespoons butter, divided
1/4 cup white wine

1. Place 3 teaspoons of flour & the seasoned salt into a large zip-top plastic bag; shake to mix & set aside. Chop parsley coarsely, leaves only. Slice the lemon in half & set both halves aside.

2. Check fish for bones by pressing on the fillets with fingertips & remove. Add fish to zip-top bag; seal tightly & shake to coat. Preheat a large saute pan on medium-high heat 2-3 minutes.

3. Place 1 tablespoon butter in pan & swirl to coat. Add fish & cook 3 minutes. Add 1 tablespoon butter to center of pan. Turn fillets, using spatula, distributing butter under each fillet. Cook 3 more minutes until fish is golden & flakes easily. Place fish on serving plates.

4. Place remaining 1 tablespoon butter & 1 teaspoon flour, the wine & squeeze the juice from the lemons into the saute pan. Heat 1-2 minutes until thickened, stirring occasionally. Stir parsley into sauce & serve over fish.

Serves 4.


About This Blog

I find recipes everywhere. Online. In magazines. In cookbooks. On the back of boxes. After a while, it got difficult to remember where I found (or stashed) a particular recipe when I wanted to make it a second time. With the goal of wrangling them all in one coherent location that was easy to find and navigate--along with multiple requests from friends for this recipe or that one--this blog was born.

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