My sauce was a goopy mess, possibly because I used all-purpose flour, possibly because I had a toddler hanging off my leg and didn't whisk it fast enough. But the flavor was great. I'll probably try it again.
Tilapia with Lemon-Garlic Sauce
Incredibly simple, remarkably delicious--this is an entrée that's elegant enough for entertaining and fast enough to brighten weeknight dinner doldrums. Garnish with parsley sprigs, if desired.
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Total: 15 Minutes
- Calories: 295
- Fat: 12.4g
- Saturated fat: 5.1g
- Monounsaturated fat: 4.8g
- Polyunsaturated fat: 1.2g
- Protein: 35g
- Carbohydrate: 6g
- Fiber: 0.0g
- Cholesterol: 100mg
- Iron: 1mg
- Sodium: 248mg
- Calcium: 26mg
- 4 (6-ounce) tilapia fillets
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons quick-mixing flour (such as Wondra)
- 2 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1/3 cup dry white wine
- 1/3 cup unsalted chicken stock (such as Swanson)
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh lemon juice
- 1. Sprinkle fish with salt and pepper. Place flour in a shallow dish. Dredge both sides of fish in flour; reserve unused flour. Heat a large skillet over medium-high heat. Add 1 tablespoon butter and oil to pan; swirl to coat. Add fish to pan; cook 2 minutes on each side or until fish flakes easily when tested with a fork. Remove from pan; keep warm.
- 2. Add reserved flour and garlic to pan; cook 90 seconds or until lightly browned, stirring constantly. Add wine and stock, stirring with a whisk; bring to a boil. Cook 2 minutes or until slightly thickened. Remove pan from heat; stir in remaining 1 tablespoon butter, parsley, and lemon juice. Serve fish with sauce.
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