Tilapia with Balsamic Butter Sauce: Difference between revisions
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6 4- to 5-ounce tilapia fillets<br> | 6 4- to 5-ounce tilapia fillets<br> | ||
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<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> | ||
Revision as of 22:33, 29 August 2007
Ingredients
2 tablespoons olive oil
6 4- to 5-ounce tilapia fillets
Balsamic butter sauce
1/4 cup balsamic vinegar
1 garlic clove, minced
1/2 cup (1 stick) plus 1 tablespoon
chilled unsalted butter, cut into 1/2-inch cubes
Description
Rating
Recipe Rating based on a scale of 1-5:
4 Good; will make again
Procedure
For balsamic butter sauce:
Simmer vinegar and garlic in small saucepan over medium heat until reduced to thick syrup, about 5 minutes. Set aside.
For Fish:
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.
drizzle tilapia with sauce.
Yield
4-6 servings
Date
August 28, 2007
Source
http://www.epicurious.com/recipes/food/views/236885
