Tilapia with Balsamic Butter Sauce: Difference between revisions
No edit summary |
No edit summary |
||
| (3 intermediate revisions by one other user not shown) | |||
| Line 3: | Line 3: | ||
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> | ||
| Line 17: | Line 17: | ||
=== Procedure === | === Procedure === | ||
For | 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 | 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> | ||
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. | |||
=== Yield === | === Yield === | ||
| Line 43: | Line 43: | ||
=== Nutritional Information === | === Nutritional Information === | ||
[[Category:Seafood]] | |||
[[Category:Sauce]] | |||
[[Category:Dinner]] | |||
[[Category:Main Dish]] | |||
__NOTOC__ | |||
__NOEDITSECTION__ | |||