Pan Seared Tilapia with a lemon basil sauce

So tonight we ate an on-the-fly tilapia dish that ended up being so good, I just had to share.  My original thought was a simple breaded tilapia, seared in the skillet, but I hadn’t thought it through until I got into the kitchen. Here’s what I came up with. (dinner for two)

Lemon Basil Sauce
Finely chopped one shallot, and saute in skillet with olive oil for a few minutes on medium. Pour in about a 1/4 cup of white wine like Pino Grigio, and lower the heat. Add 2 Tb of real organic butter, and the juice of half a lemon.  Also add a pinch of organic raw sugar to balance the lemon. Add salt and pepper to taste. Stir it up until the butter is fully melted, then toss in chopped fresh basil (about 5 leaves), and pull it off the heat, and pour into a serving cup.

Saffron Rice
Cook one package of Saffron Rice (leave out the margarine because it’s evil). When it’s about finished, turn off the heat, and add 1-2 Tb of real organic butter and mix it in.

Put a bit of olive oil on the fish and then bread it.  Get your skillet hot again (medium to med high) and cook the tilapia on each side until golden.

Plate the fish and the rice, and serve.  Spoon on sauce as needed to taste.  Amazing!

Total time was about 30 minutes from start to finish.. Logistically, start the rice, then make the sauce, then cook the fish last. The rice will be finished around the time you get the fish cooked.

Good food doesn’t have to take all day :)


Posted on August 20, 2009, in cook, nourish, recipes. Bookmark the permalink. Leave a comment.

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