Tuesday, January 27, 2009

Pan seared Tilapia with a Lemon Butter Sauce

Back to our normal routine after a busy holiday season. Back to school, back to work, and in my case a new job! I still work at the school, but I have also taken on a new adventure! A food adventure of course!
Ecoroo is a "green" gourmet catering company. We use natural products, local when in season, we recycle or use recyclable products. Our French chef has worked in numerous high end restaurants in Paris and New York City, and brings catering to a new level, one of its kind on the Cape.

Now to our busy nights! After all the excesses of December, a light fish dinner was just what I needed! And the kids loved it too!

Pan seared Tilapia with a Lemon Butter Sauce
(serves 4)
5 cloves of garlic
1 Tbsp olive oil
1 cup dry white wine
1/2 cup chicken stock
1 stick of butter (1/2 cup), cut in pieces
Zest and juice of 1 lemon
2 lbs Tilapia fillets (depending on their size, about 2 per person)
1 cup of flour
First prepare the sauce:
Saute the garlic in a medium sauce pan with the olive oil, until soft. Add the wine and simmer until reduced, about 10 minutes. Add the chicken stock, simmer to reduce again, about 10 more minutes. Add the lemon zest. Add the butter, a few pieces at a time, and whisk until melted. Add the lemon juice and set aside. You can keep it warm on the stove with the heat on minimum.
Flour the fish fillets. Heat 1 Tbsp of Olive oil in a non stick pan and saute the fish, about 2-3 minutes per side.
Serve hot with the sauce and some wild rice.

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