Sauteed Tilapia Fillets with Lime
Ingredients
- 1-1 1/3 lb. tilapia fillets, about 1/2-inch thick
- 3 Tbs. all-purpose flour
- Salt and pepper
- 1 clove garlic, minced or pressed
- 1/2 C. dry white wine
- 1 Tbs. lime juice
- 1/2 Tbs. butter
- 1 Tbs. olive oil
- 3 green onions, chopped
Directions
Rinse the fish and pat dry. Put the flour on a plate and season it with salt and pepper. Dredge the fillets in the flour, patting to remove excess. In a small bowl, combine the garlic, wine, lime juice and butter, then set aside.
Heat the oil in a 10- to 12-inch frying pan over medium-high heat. Add the fillets without overlapping (you may need to cook in 2 batches). Cook until golden on the bottom, about 3 minutes. Turn the fillets over and cook until opaque through the thickest part, 1-2 minutes more. Transfer the fish to a platter and keep warm (cover with foil or place in a 200 degree oven).
Add the wine mixture to pan and boil, scraping up cooked bits, until reduced by half, 2-3 minutes. Stir in the onions and heat on low about 30 seconds. Pour the sauce over the fish and serve.
