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.
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
How to Make It
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.
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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This is an excellent fish dish. Quick, easy, and flavorful. But I have to agree with other reviewers that just adding the remaining flour to the pan results in a very pasty sauce. I think 1 or 2 teaspoons of flour would be a better ratio for the sauce. For this reason, I only gave it 4 stars instead od 5.
Tasty. I agree there is too much flour for the sauce - I had to add some extra broth and it lumped up a bit. Next time, I'll mix the flour in with the wine/broth first then add it to the pan roasted garlic. We used this with a thicker white fish, so I think the tilapia will be delicious too.
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.
This was really delicious. I, too, was not going to go by quick mixing flour for such a minimal amount so I subbed all-purpose and it turned out amazing. It's not one I'll make again, just because I save only the absolute best, but it was memorable!
Made this for the first time tonight! 1. Super Simple. 2. Tasted like something I would get in a restaurant. 3. Kids (ages 4 and 12) gobbled it up and asked for more. I will be making this again. Served it with rice and fresh green beans. Perfect light summer meal. Squeeze a little lemon on the fish before eating it.
There wasn't anything wrong with this recipe -- it's good, just not terribly exciting. We made it with walleye we just caught and my dad thought it was perfect, and it does allow the flavor of the fish to be the star. I prefer my food a little more richly spiced, but for people who like it mild, this may be perfect. Was quick and easy to do. Served with grilled corn with spicy lime butter and a green salad.