My cousin, saw this recipe while surfing the net at http://www.gourmetbetty.com, and decided to try it out. I must say that it tasted fine, but she added too much wine to the fish, but it was something different and great, so I looked it up and decided to share it with you, not my cousin recipe, she added her own wine, which was too much; so not hers; but the one from the website. Enjoy it all.
1/2 Cup flour
3 tablespoons lemon olive oil
4 Tilapia Fillets — fresh
Salt and pepper
Prep Work: Place flour in shallow baking dish or pie plate and set aside. Pat fish fillets with a paper towel, season both sides of fillet with salt and pepper and let stand until fillets are glistening with moisture, about 5 minutes. If you going to make the White Wine Sauce — do it now while the fish is resting.
Coat the Fish: Coat both sides of fillet with flour and shake off excess and place them on a separate plate or paper towel, preferably in one single layer.
Sauté the Fish: Heat 2 Tablespoons of the Lemon Olive Oil over high heat in a large non-stick skillet until oil is shimmering, but not smoking. Place the fillets in a single layer and immediately reduce heat to medium-high. ** Depending on the size of your skillet and the amount of fish your making, you’ll have do add more oil and saute the fillets in batches.
Without moving the fish, sauté for 2 to 3 minutes on each side and until the edges of fillet are opaque and bottoms are lightly browned. Use the fish spatula to gently flip fillets.
Transfer fillets onto plate and if you’re using the sauce, pour it over now and serve.
NOTES : The sauce that compliments this dish is easy and taste great. The adults like the sauce but picky eating kids won’t, so I serve the fish on each individual plate and serve the sauce on the side on the table.
White Wine and Lemon Sauce
1 tablespoon lemon olive oil
1 shallot (other onion can be substituted in a pinch) — roughly chopped
1/2 cup white wine
2 tablespoons butter
1 tablespoon fresh parsley
In a sauce pan, heat 1 tablespoon of the Lemon Olive Oil over medium heat. Sauté shallots until softened and beginning to color, about 1 1/2 minutes. Add wine, increase heat to high and bring to boil, boil until reduced to 1/4 cup — about 3-5 minutes. Remove sauce pan from burner and pour into another container, such as a coffee mug or creamer, through a small strainer to strain out the shallot, and then discard the shallot. Whisk in butter and parsley — and a squeeze of half a lemon
Set aside and keep warm until the fish is done.