The vinaigrette was very tasty and added a nice flavor to a mild fish. I served it with stir-fry peppers and couscous.
Pan-Seared Tilapia with Citrus Vinaigrette
To prepare this easy tilapia recipe, simply sear the fish in a skillet, then top with a citrusy white wine-shallot sauce. Sherry vinegar is mildly acidic. If you can't find it, substitute white wine vinegar.
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- Calories: 215
- Calories from fat: 31%
- Fat: 7.4g
- Saturated fat: 1.6g
- Monounsaturated fat: 4.1g
- Polyunsaturated fat: 1.1g
- Protein: 34.5g
- Carbohydrate: 2.9g
- Fiber: 0.2g
- Cholesterol: 85mg
- Iron: 1.2mg
- Sodium: 357mg
- Calcium: 24mg
- Cooking spray
- 4 (6-ounce) tilapia fillets
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1/2 cup white wine
- 2 tablespoons finely chopped shallots
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh orange juice
- 4 teaspoons extravirgin olive oil
- 2 teaspoons sherry vinegar
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle fish evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 2 fillets to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from pan; keep warm. Repeat procedure with remaining fillets.
- Add white wine to pan; cook 30 seconds or until liquid almost evaporates. Combine shallots and remaining ingredients, stirring well with a whisk; stir in remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Add shallot mixture to pan; sauté 1 minute or until thoroughly heated, stirring frequently. Place 1 fillet on each of 4 plates; top each serving with about 3 tablespoons sauce.
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