- 6
Ingredients
- 2 Tbsp olive oil
- 6 (6 oz) tilapia fillets
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 8 Tbsp butter, divided
- 3/4 c dry white wine
- 1/3 c fresh lemon juice (1/2 lemon)
- 1/3 c heavy whipping cream
Preparation
Step 1
In a large nonstick skillet, heat oil over medium-high heat.
Sprinkle fish with salt and pepper, and cook for 2 minutes. Add 1 Tbsp butter to skillet and cook until fish is browned. Turn and cook 2 minutes more or until fish flakes easily with a fork. Remove from skillet, and keep warm.
Add wine to skillet, and bring to a boil over medium-high heat; cook for 3 minutes or until reduced by half.
Add lemon juice, and cook for 30 seconds. Add cream, return to a boil, and whisk in remaining 7 Tbsp butter until combined.
Serve Sauce over fish.
(I didn't measure the lemon juice and used a whole lemon and it was to much.)
The page suggested to serve it with Spinach and Tomato Pasta - it was good.
From Cooking with Paula Deen, July/August 2014.