White Wine Lemon TilapiaSubmitted by: AKHILA1
4 Four Ounce Tilapia Filets
1/2 Cup Flour
3 Tablespoons Olive Oil
1 Tablespoon Minced Shallot
1/2 Cup White Wine
2 Tablespoons Butter
1 Tablespoon Fresh Parsley
1/2 Fresh Lemon Squeezed
Sauce (While filets are resting)
1 Tablespoon of the olive oil in a non-stick frying pan. Medium heat. Wait until you see a shimmer on the oil.
Place chopped shallot in pan, stir until soft and you begin to see color. About a minute.
Add the 1/2 cup of wine and bring to boil, then reduce to simmer. Continue to cook until it is reduced by half.
Remove sauce from pan, strain to remove shallot. Add butter and parsley and whisk.
Back to the filets.
Dredge them in flour, shake off all excess. They should be very lightly coated.
Place 2 Tablespoons olive oil in saute pan, heat to shimmer. Place filets in, immediately reduce heat to medium or lower. DO NOT move the fish. Cook for approximately 2-3 minutes until the bottoms are slightly brown and the fish is opaque. Flip with a spatula. Two to three minutes or less each side. Transfer to paper towel. Serve immediately with sauce.
Number of Servings: 4
Recipe submitted by SparkPeople user AKHILA1.