Last year, Greg and I decided to reduce how many times we go out for dinner each week. Not only was it becoming too expensive but also the quality of food in relation to the price was not comparable. This has encouraged me to try different recipes and venture into new ingredients and spices. I never cared for the traditional fish fry or the heavy fish aroma if you baked it at home. Until I discovered Tilapia fish with its mild flavor and flaky texture. This recipe has a nice light sauce that is similar to my Chicken Piccata with Spinach Fettuccine. There is enough white wine sauce to serve over the pasta. This is a light, delicate dish so pair it accordingly when you pick your rice or pasta. This time I used orzo pasta, which worked well with the white wine sauce. If you enjoy Tilapia fish, my other recipes include:
2 Tilapia Fish
1 tbsp Olive Oil
1 tbsp Butter
¾ cup Chardonnay or your favorite dry white wine
1 tbsp Sweet Onion or Shallot, diced
2 tbsp Lemon Juice
½ tbsp Capers or more to your taste
Heat the olive oil and butter in a heavy frying pan. Lightly dredge the fillets in the flour, salt, white pepper, and shake off the excess. I like to use Wegmans Pan Searing Flour with sea salt and white pepper. There is little waste because I can shake on the flour needed. (Wegmans is our local supermarket and they have a wonderful line of food products.)
Place tilapia into the frying pan and cook until lightly browned on both sides (a few minutes per side).
Remove the fish from the pan and keep warm in the oven. I set my oven to the warm setting and I place the fish on a pan covered with foil.
Add the wine to the pan, stirring up any browned bits of flour. Add the onions and cook for 1-2 minutes until they are softened. Stir in the lemon juice and capers – cook for another minute. Plate the fish and spoon the sauce over the fish. Garnish with parsley and lemon slices if desired.