Tilapia In Lemon Wine Sauce
The lemon wine sauce creates the perfect tanginess to the blank canvas of tilapia. Tilapia is known to have a benchmark flaky texture. It cooks relatively quickly because of it’s thinness in size, which is always a plus in my book! It goes well with acidic ingredients and herbs and pairs perfectly with quinoa or rice.
Tilapia In Lemon Wine Sauce
Ingredients
- 4 fillets tilapia or white-fleshed fish
- 1/4 cup flour
- 4 tbsp unsalted butter
- 6 cloves garlic minced
- 2 tsp chili paste
- 2 tbsp small capers drained
- 1 tbsp anchovy paste
- 1/2 cup dry white wine
- 1/4 tsp salt
- 1 lemon juiced
- handful parsley chopped
Instructions
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Pat the fillets dry. Season with salt and pepper. Place flour in a shallow dish and coat each fillet in flour. Shake off excess flour.
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In a large skillet, melt 2 tbsp of butter over medium heat. Place 2 fillets into the skillet. Saute each side until lightly golden, about 1-2 minutes per side. Remove fillets from skillet. Place another 2 tbsp of butter into the skillet and continue with the next 2 fillets.
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Reduce heat to medium-low. Add garlic, chili paste, capers, anchovy paste, wine, and salt to the skillet. Stir for about 2 minutes, until the alcohol has evaporated. Add lemon juice and tilapia fillets to the skillet. Garnish with parsley.
