Tilapia is one of my favorite fish to prepare. It is mild yet it holds it's own with strong flavors. This recipe from the current issue of COOKING LIGHT is very simple and delicious and elegant enough for a dinner party.
TILAPIA WITH LEMON-GARLIC SAUCE
4 (10oz.) tilapia fillets
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
3 tbsp. quick-mixing flour (such as Wondra)
2 tbsp. unsalted butter, divided
1 tbsp. olive oil
1 tbsp. minced garlic
1/3 c. dry white wine
1/3 c. unsalted chicken stock
2 tbsp. chopped fresh parsley
1 tbsp. fresh lemon juice
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 tbsp. butter and oil to pan; swirl to coat. Add fish to pan; cook 2 minutes on each side or until 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 tbsp. butter, parsley, and lemon juice. Serve fish with sauce.
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