For some reason I've been ordering quite a bit of Tilapia at restaurants lately.....after trying this recipe, I don't think I'll be ordering it out that much anymore! I'd like to say that the deliciousness of this recipe is due to having a fish that is super fresh.....but in all honesty.....these fillets came right out of my freezer! So it's gotta be the recipe + removing the fish from the pan just at the exact moment that it's cooked to perfection!
I should start to put a disclaimer on most every recipe I use.....as is usually the case.....I tweaked the hell out of it.....even the fish is different than the original recipe!
Tilapia with Lemon-Butter Sauce
adapted from Martha Stewart
Printable Recipe
You'll Need
- 2 Tilapia fillets
- 4 lemon slices, thinly sliced (remove seeds)
- Juice of 1/2 lemon
- 1/2 cup white wine (I used a White Zinfandel)
- 3 tablespoons cold butter, cut into pieces
- Coarse salt, to taste
- Pepper, to taste
In a pan large enough to hold your fillets, add the wine. Place the fillets in the pan, and lay 2 slices of lemon on top of each. Salt and pepper both fillets on one side only.
Over high heat, bring the wine to a boil. Once at the boil, reduce the heat to medium-low, and cover. Simmer until the fish are opaque, about 5 to 6 minutes.
Remove the fillets to a serving plate, reserving the pan juices.
Increase the heat to high, and bring the wine to a boil. Continue boiling the wine until reduced to 1/3 of a cup, about 1 minute. Add the lemon juice, and remove from the heat. Add the butter, and whisk until thoroughly incorporated. Season with salt.
Serve the sauce over the fish.
Serves 2
