© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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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.
Alternatives for the tilapia include cod, sole, catfish, orange roughy, and flounder.