Tilapia with Balsamic Butter Sauce: Difference between revisions
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=== 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> | ||
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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> | ||
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Revision as of 22:34, 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 Tilapia:
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
