Tuesday, May. 26, 2020

Sautéed Tilapia with White Wine & Lemon Sauce

Written By:

|

May 18, 2016

|

Posted In:

Sautéed Tilapia with White Wine & Lemon Sauce

1/4 Cup flour
2 tablespoons Olive Oil
2 Tilapia Fillets
Kosher salt and pepper
1 small shallot, minced
1/3 cup white wine
1 tablespoons butter
Juice from ½ large lemon
1 tsp fresh parsley, minced

 

  1. Place flour in shallow baking dish or pie plate and set aside.
  2. Season both sides of fillet with salt & pepper and let stand for about 5 minutes.
  3. Coat both sides of fillet with flour and shake off excess and place them on a separate plate
  4. Heat Olive Oil over high heat in a large nonstick skillet until oil is shimmering, but not smoking, reduce temperature to medium high
  5. Saute fillets, 3 – 4 minutes on each side, reducing temperature to medium half way through
  6. Move fish to platter and cover with foil to keep warm
  7. Add butter, melt
  8. Add shallots and saute for about 2 minutes
  9. Slowly add white wine and reduce liquid, about 2 – 4 minutes
  10. Remove sauce pan from burner and pour into another container, through a small strainer to discard shallot.
  11. Whisk in lemon and parsley
  12. Pour sauce over fish

Share This Article

Related News

Roasted Delicata Squash – Quick & Easy
Evaluating Vegetarian & Vegan Meal Kit Delivery Services
My Personal Story of Weight Loss & Diet Transformation

About Author

bettyhakes

Blogger, Cooking Instructor, Digital Advertising & Marketing Professional

(3) Readers Comments

  1. Duane
    June 25, 2016 at 3:19 am

    I give this recipe 5 out of 5 stars. Excellent! My wife wants me to make it again.

    • bettyhakes
      July 31, 2016 at 4:16 pm

      Thank you so much, I'm so glad you both enjoyed it.

  2. Mary
    January 6, 2018 at 3:40 pm

    My husband and I both loved this! I felt like a gourmet chef! I did not have any shallots and since we love garlic, I added garlic in the place of the shallots. So delicious!

Leave A Reply

Leave a Reply

Your email address will not be published. Required fields are marked *