Clay's Kitchen : Fish Recipes

Fish Recipes

Sautéed Tilapia Fillets with Lime

Servings: 4

Sautéing is one of the most popular methods for cooking thin fillets, and no wonder — It is quick and easy. Once the fish cooks, make a quick sauce in the same pan.

1 to 1 ⅓ pounds tilapia fillets, about ½-inch thick
3 tablespoon. all-purpose flour
Salt and pepper
1 clove garlic, minced or pressed
½ cup dry white wine
1 tablespoon. lime juice
½ tablespoon. butter
1 tablespoon. 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. Heat the oil in a 10 to 12 inch frying pan over medium-high heat. 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°F oven). Add the wine mixture to 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.

Note:
Alternatives for the tilapia include cod, sole, catfish, orange roughy, and flounder.

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