Tilapia with Balsamic Butter Sauce - Revision history

Jerome at 23:35, 19 October 2024

2024-10-19T23:35:40Z

← Older revision		Revision as of 23:35, 19 October 2024
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	=== Nutritional Information ===		=== Nutritional Information ===
			[[Category:Seafood]]
			[[Category:Sauce]]
			[[Category:Dinner]]
			[[Category:Main Dish]]
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			__NOEDITSECTION__

Erin at 22:36, 29 August 2007

2007-08-29T22:36:16Z

← Older revision		Revision as of 22:36, 29 August 2007
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	Rewarm balsamic syrup over medium-low heat. Whisk in 1/2 cup butter 1 piece at a time. Add remaining 1 tablespoon butter to peas; stir over medium heat until warmed. Season with salt and pepper.<br>		Rewarm balsamic syrup over medium-low heat. Whisk in 1/2 cup butter 1 piece at a time. Add remaining 1 tablespoon butter to peas; stir over medium heat until warmed. Season with salt and pepper.<br>
	<br>		<br>
	~~drizzle~~ tilapia with sauce.		Drizzle tilapia with sauce.

	=== Yield ===		=== Yield ===

Erin at 22:34, 29 August 2007

2007-08-29T22:34:24Z

← Older revision		Revision as of 22:34, 29 August 2007
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	=== Procedure ===		=== Procedure ===
	For ~~balsamic butter sauce~~:<br>		For Balsamic Butter Sauce:<br>
	Simmer vinegar and garlic in small saucepan over medium heat until reduced to thick syrup, about 5 minutes. Set aside.<br>		Simmer vinegar and garlic in small saucepan over medium heat until reduced to thick syrup, about 5 minutes. Set aside.<br>
	<br>		<br>
	For ~~Fish~~:<br>		For Tilapia:<br>
	Heat 1 tablespoon oil in each of 2 large skillets over high heat. Sprinkle fish with salt and pepper. Sauté fish until golden, about 2 minutes per side.<br>		Heat 1 tablespoon oil in each of 2 large skillets over high heat. Sprinkle fish with salt and pepper. Sauté fish until golden, about 2 minutes per side.<br>
	<br>		<br>

Erin at 22:33, 29 August 2007

2007-08-29T22:33:23Z

← Older revision		Revision as of 22:33, 29 August 2007
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	6 4- to 5-ounce tilapia fillets<br>		6 4- to 5-ounce tilapia fillets<br>
	<br>		<br>
	<strong>Balsamic butter sauce<strong><br>		<strong>Balsamic butter sauce</strong><br>
	1/4 cup balsamic vinegar<br>		1/4 cup balsamic vinegar<br>
	1 garlic clove, minced<br>		1 garlic clove, minced<br>

Erin at 22:32, 29 August 2007

2007-08-29T22:32:50Z

← Older revision		Revision as of 22:32, 29 August 2007
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	Balsamic butter sauce		=== Ingredients ===
	1/4 cup balsamic vinegar		2 tablespoons olive oil<br>
	1 garlic clove, minced		6 4- to 5-ounce tilapia fillets<br>
			<br>
			<strong>Balsamic butter sauce<strong><br>
			1/4 cup balsamic vinegar<br>
			1 garlic clove, minced<br>
			1/2 cup (1 stick) plus 1 tablespoon<br>
			chilled unsalted butter, cut into 1/2-inch cubes<br>

	~~2 cups sugar snap peas, strings removed~~		=== Description ===

	~~2 tablespoons olive oil~~		=== Rating ===
	~~6 4~~- to 5~~-ounce tilapia fillets~~		Recipe Rating based on a scale of 1-5:<br>
			4 Good; will make again<br>

	~~1/2 cup (1 stick) plus 1 tablespoon~~
	~~chilled unsalted butter, cut into 1/2-inch cubes~~

	~~preparation~~		=== Procedure ===
	For ~~thyme mashed potatoes~~:		For balsamic butter sauce:<br>
	~~Boil potatoes~~ until ~~tender~~, about 20 minutes. ~~Drain; return to pot~~. ~~Add butter, 6 tablespoons cream, and thyme; mash~~. ~~Season~~ with salt and pepper. ~~Do ahead Can be made~~ 2 ~~hours ahead~~. ~~Let stand~~ at ~~room temperature~~. ~~Rewarm~~ over medium heat~~, stirring often~~ and ~~adding more cream by tablespoonfuls if dry~~.		Simmer vinegar and garlic in small saucepan over medium heat until reduced to thick syrup, about 5 minutes. Set aside.<br>
			<br>
			For Fish:<br>
			Heat 1 tablespoon oil in each of 2 large skillets over high heat. Sprinkle fish with salt and pepper. Sauté fish until golden, about 2 minutes per side.<br>
			<br>
			Rewarm balsamic syrup over medium-low heat. Whisk in 1/2 cup butter 1 piece at a time. Add remaining 1 tablespoon butter to peas; stir over medium heat until warmed. Season with salt and pepper.<br>
			<br>
			drizzle tilapia with sauce.

	~~For balsamic butter sauce:~~		=== Yield ===
	~~Simmer vinegar and garlic in small saucepan over medium heat until reduced to thick syrup, about 5 minutes. Set aside.~~		4-6 servings

	~~Cook snap peas in boiling salted water until crisp-tender~~, ~~about 1 minute. Drain. Return to same pan; set aside.~~		=== Date ===
			August 28, 2007

	~~Heat 1 tablespoon oil in each of 2 large skillets over high heat~~. ~~Sprinkle fish with salt and pepper. Sauté fish until golden, about 2 minutes per side~~.		=== Source ===
			http://www.epicurious.com/recipes/food/views/236885

	~~Rewarm balsamic syrup over medium-low heat. Whisk in 1/2 cup butter 1 piece at a time. Add remaining 1 tablespoon butter to peas; stir over medium heat until warmed. Season with salt and pepper.~~		=== Prep Time ===

	~~Divide potatoes, tilapia, and peas among plates; drizzle with sauce.~~		=== Cook Time ===

			=== Notes ===

			=== Nutritional Information ===

Erin: New page: Balsamic butter sauce 1/4 cup balsamic vinegar 1 garlic clove, minced 2 cups sugar snap peas, strings removed 2 tablespoons olive oil 6 4- to 5-ounce tilapia fillets 1/2 cup (1 stick) p...

2007-08-29T22:21:11Z

New page: Balsamic butter sauce 1/4 cup balsamic vinegar 1 garlic clove, minced 2 cups sugar snap peas, strings removed 2 tablespoons olive oil 6 4- to 5-ounce tilapia fillets 1/2 cup (1 stick) p...

New page

Balsamic butter sauce
1/4 cup balsamic vinegar
1 garlic clove, minced

2 cups sugar snap peas, strings removed

2 tablespoons olive oil
6 4- to 5-ounce tilapia fillets

1/2 cup (1 stick) plus 1 tablespoon
chilled unsalted butter, cut into 1/2-inch cubes

preparation
For thyme mashed potatoes:
Boil potatoes until tender, about 20 minutes. Drain; return to pot. Add butter, 6 tablespoons cream, and thyme; mash. Season with salt and pepper. Do ahead Can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, stirring often and adding more cream by tablespoonfuls if dry.

For balsamic butter sauce:
Simmer vinegar and garlic in small saucepan over medium heat until reduced to thick syrup, about 5 minutes. Set aside.

Cook snap peas in boiling salted water until crisp-tender, about 1 minute. Drain. Return to same pan; set aside.

Heat 1 tablespoon oil in each of 2 large skillets over high heat. Sprinkle fish with salt and pepper. Sauté fish until golden, about 2 minutes per side.

Rewarm balsamic syrup over medium-low heat. Whisk in 1/2 cup butter 1 piece at a time. Add remaining 1 tablespoon butter to peas; stir over medium heat until warmed. Season with salt and pepper.

Divide potatoes, tilapia, and peas among plates; drizzle with sauce.