INGREDIENTS:
- 4 5-oz tilapia filets (can substitute sole or swai)
- Salt and pepper, to taste
- 2 tbs unsalted butter
- 1 tbs olive oil
- 2 shallots, minced
- 1 garlic clove, minced
- 2/3 cup dry white wine
- 2 tbs fresh lemon juice
- 2 tbs capers
- 1 tbs fresh flat-leaf parsley, chopped
- zest of 1/2 lemon
INSTRUCTIONS:
- Season fish with salt and pepper. Heat butter and olive oil in a large skillet over medium heat. When foam subsides, add fish and cook, turning once, until just opaque, about 5-8 minutes. Set aside and tent with foil to keep warm.
- Add the shallots and saute, stirring, about 2 minutes. Add garlic and cook another minute, until fragrant. Add the wine and lemon juice to the pan and increase heat. Simmer, stirring, scraping up any brown bits, until sauce begins to thicken, about 3-4 minutes. Remove from heat and stir in parsley, capers, and lemon zest. Season to taste and serve.
Source: Home Sweet Jones
Share It To Your Friends!
Loading...
