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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 254.6
  • Total Fat: 12.8 g
  • Cholesterol: 55.0 mg
  • Sodium: 290.8 mg
  • Total Carbs: 9.6 g
  • Dietary Fiber: 0.1 g
  • Protein: 21.3 g

View full nutritional breakdown of Pan Seared Tilapia with a Balsamic Butter Reduction sauce calories by ingredient
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Pan Seared Tilapia with a Balsamic Butter Reduction sauce

Submitted by: MINOU_CHERE

Introduction

This is a really simple dish that looks and tastes complicated! This is a really simple dish that looks and tastes complicated!
Number of Servings: 2

Ingredients

    2 Tilapia filets
    2 dashes of salt
    2 dashes of pepper
    1 tbsp Olive Oil

    1/2 cup Balsamic vinegar
    3 cloves garlic (minced)
    2 Tbsp light margarine

Directions

In a small sauce pan over a medium heat stir fry garlic until soft. Add Balsamic and stir occasionally until the balsamic is reduced to a syrupy consistancy.

Heat a skillet to a medium heat and add remaining olive oil, salt and pepper both sides of the tilapia filets to taste. Add filets to pan and sear, 3 - 5 minutes on each side until golden.

As the fish is finishing on the second side add the butter to the balsamic sauce, I add in around 1/4 tbsp at a time and stir so that it melts evenly. You can add more butter if you like, but I think it's pretty good w/just 2 tbsp. You can also add fat free half and half for a creamier version.

Serve out the fish and top with the sauce, it's also great over any side vegetables.

Number of Servings: 2

Recipe submitted by SparkPeople user MINOU_CHERE.





TAGS:  Fish | Dinner | Fish Dinner |

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Member Ratings For This Recipe

  • Purist that I am, I don't use margarine. I dont believe it's any healthier than using unsalted butter. I make reduction sauces all the time, so this sounds like one I will use the next time I make Tilapia. I also like to use tarragon and white wine when cooking fish. - 8/23/08

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  • We served with green beans and couscous. Both my husband and I agree that the fish dind't really absorb the flavor of the sauce; however the sauce was absolutely delicious over the green beans. We will be making our green beans this way from now on. - 10/28/07

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