Rating: 4 stars
15 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 2

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.

Marcia Smart
Recipe by Cooking Light January 2008

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Credit: Beau Gustafson; Cindy Barr; Kathryn Conrad; Mike Wilson

Recipe Summary

prep:
36 mins
total:
36 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

215 calories; calories from fat 31%; fat 7.4g; saturated fat 1.6g; mono fat 4.1g; poly fat 1.1g; protein 34.5g; carbohydrates 2.9g; fiber 0.2g; cholesterol 85mg; iron 1.2mg; sodium 357mg; calcium 24mg.
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