Sauteed Tilapia Filletes with Lime
We got this recipe from our friends Ray and Emily Schubert. We make it at least once per week!(Seafood alternatives: cod, sole, catfish, orange roughy, flounder)Ingredients:
- 1 to 1 1/3 pounds tilapia fillets, about 1/2″ thick
- 3 Tbsp all-purpose flour
- salt and pepper
- 1 clove garlic, minced or pressed
- 1/2 cup dry white wine
- 1 Tbsp lime juice
- 1/2 Tbsp butter
- 1 Tbsp olive oil
- 3 green onions, chopped
Rinse the fish and pat dry. Put the flour on a plate and season it with salt and pepper. Dredge the fillets in the flour, patting to remove excess. In a small bowl, combine the garlic, wine, lime juice, and butter, then set aside.
[Be ready. This recipe goes very fast!] Heat the oil in a 10- to 12-inch frying pan over medium-high heat [a sticky (non non-stick) pan works best, since you need the cooked bits in the next step]. Add the fillets without overlapping (you may need to cook in 2 batches). Cook until golden on the bottom, about 3 minutes. Turn the fillets over and cook until opaque through the thickest part, 1 to 2 minutes more. Transfer the fish to a platter and keep warm (cover with foil or place in a 200 oven). Add the wine mixture to the pan and boil, scraping up cooked bits, until reduced by half, 2 to 3 minutes. Stir in the onions and heat on low about 30 seconds. Pour the sauce over the fish and serve.
Heather’s Note: we double the sauce (wine, lime juice, onions) because that’s the best part! We also cook the sauce a little longer than 2-3 minutes (we do 8 minutes); and cook the onions longer than 30 seconds (we do 2 minutes).