I made this last night and it was so flavourful. Easy as can be too. Measurements are not exact - but hopefully close enough
tilapia fillets
flour for dusting
salt and pepper
olive oil
I put the flour/salt/pepper in a baggie, added the fish, shook a bit, and then added it to the hot oil (med.heat on my range) and panfried for a couple of minutes on each side. Then transferred to a plate and covered with foil.
Scallion Buerre Blanc
1/2 cup dry white wine
1.5 T. heavy cream
3 scallions, green part mainly, sliced and then chopped some (not minced)
salt/pepper to taste
2 pats of 1 T. butter (although 1 T. would be enough)
Upon removing the fish - add the white wine, heavy cream, and scallions to hot pan (I take off heat when doing this part - then return to low heat) and stir to incorporate fond. I salt and peppered a bit, then added one pat of a butter at a time, stirring to incorporate. Then poured over the fish fillets. (This made enough sauce for 2 - 3 fillets).
Deb
tilapia fillets
flour for dusting
salt and pepper
olive oil
I put the flour/salt/pepper in a baggie, added the fish, shook a bit, and then added it to the hot oil (med.heat on my range) and panfried for a couple of minutes on each side. Then transferred to a plate and covered with foil.
Scallion Buerre Blanc
1/2 cup dry white wine
1.5 T. heavy cream
3 scallions, green part mainly, sliced and then chopped some (not minced)
salt/pepper to taste
2 pats of 1 T. butter (although 1 T. would be enough)
Upon removing the fish - add the white wine, heavy cream, and scallions to hot pan (I take off heat when doing this part - then return to low heat) and stir to incorporate fond. I salt and peppered a bit, then added one pat of a butter at a time, stirring to incorporate. Then poured over the fish fillets. (This made enough sauce for 2 - 3 fillets).
Deb