Choosing the Right Fish
While this recipe features tilapia as the star ingredient, it’s important to note that tilapia is just one example of a versatile white fish that you can use. The beauty of this dish lies in its adaptability; you can substitute tilapia with any mild, flaky white fish that’s available in your local market. Depending on your geographical area, you may have access to a variety of options, such as cod, haddock, sole, or even snapper.
When selecting your fish, consider the following:
- Freshness: Always choose fresh fish whenever possible. Look for fillets that are bright in color and have a clean, ocean-like smell. If you’re buying frozen, ensure it’s properly sealed and shows no signs of freezer burn.
- Local Varieties: Depending on where you live, certain types of fish may be more readily available. For instance, if you’re near the coast, you might find fresh catch from local fishermen. If you’re in a freshwater area, consider options like perch or trout.
- Sustainability: It’s also wise to consider sustainability when choosing your fish. Opt for species that are fished or farmed sustainably to support healthy ecosystems and responsible fishing practices.
Regardless of your choice, any white fish will benefit from the bright acidity of lemon and the richness of white wine, creating a delightful sauce that transforms the dish into a gourmet experience. Feel free to experiment with what’s available to you, and enjoy the process of discovering new flavors!
Sautéed Tilapia with White Wine & Lemon Sauce
Ingredients
- 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
Instructions
- Add flour in shallow baking dish or pie plate and set aside.
- Season both sides of fish with salt & pepper and let stand for about 5 minutes.
- Coat both sides of fillet with flour and shake off excess and place them on a separate plate.
- Heat Olive Oil over high heat in a large nonstick skillet until oil is shimmering, but not smoking, reduce temperature to medium high.
- Saute fillets, 3 – 4 minutes on each side, reducing temperature to medium half way through.
- Move fish to platter and cover with foil to keep warm.
- Add butter to pan to melt.
- Add shallots and sauté for about 2 minutes.
- Slowly add white wine and cook to reduce liquid, about 2 – 4 minutes.
- Remove pan from burner and pour sauce into a jar or sauce dish, through a small strainer to discard shallot.
- Whisk in lemon and parsley into the sauce.
- Pour sauce over fish and serve.
I give this recipe 5 out of 5 stars. Excellent! My wife wants me to make it again.
Thank you so much, I’m so glad you both enjoyed it.
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!