Pan-Fried Tilapia with White Wine Sauce

Ample Bites loves a simple fish dish for dinner. This recipe for Pan-Fried Tilapia with White Wine Sauce fits the bill nicely. Serve it with a side of brown rice and a fresh vegetable and you have a healthy, simple and elegant meal that can be pulled together in about 20 minutes.

Pan-Fried Tilapia with White Wine Sauce
(Mark Kelly, 2012)

Serves 2

2-4 tilapia fillets (4 to 6 ounces each)
1 large shallot minced
1 large garlic clove minced
1 tsp capers
½ cup flour
Kosher salt
Freshly ground black pepper
1 large egg, lightly beaten
½ cup Panko bread crumbs
2 Tbsp extra-virgin olive oil
5 Tbsp unsalted butter, divided
1 cup dry white wine
2 Tbsp flat leaf parsley

Place flour in a shallow rimmed dish and season with salt and pepper. Place bread crumbs in a second shallow dish. Place beaten eggs in a medium-sized bowl.

Dip a fish fillet in the egg then dredge it in the flour. Dip the fillet back in the egg and then dredge it in the bread crumbs to give it a solid coating on both sides. Repeat for each of the remaining fillets.

Heat the oil and 2 tablespoons of the butter in a medium heavy skillet over medium-high heat until it shimmers. Reduce the heat to medium and place the fillets in the oil and cook until the bottom is golden brown, about 2 minutes. Flip each piece and cook for another 2 minutes.

Place the fish on a paper-towel-lined baking sheet.

Add 2 tablespoons of butter to the skillet over medium heat Once the butter has melted add the shallot and garlic. Cook for about 2 minutes being careful not to burn the garlic. Deglaze the pan with the wine, scraping loose all browned bits. Simmer the wine until it is reduced by about half. Finish the sauce with the remaining 1 tablespoon of butter and the capers.

To serve, plate the tilapia and season it with salt and pepper. Spoon a portion of the sauce over the fish and garnish with parsley

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