Tilalpia with Lime Butter Sauce

Mains | 30 Minutes or Less | Seafood

SERVES 4 - START TO FINISH: 20 minutes
Recipe Scoop Tilalpia with Lime Butter Sauce

Tilalpia with Lime Butter Sauce

3 teaspoons vegetable oil, divided use
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
4 tilapia fillets (6 to 8 ounces, each), or similar mild white fish fillets
1/2 small onion (for 3 tablespoons finely minced)
3/4 cup dry white wine
1/2 lime (for 2 tablespoons juice)
4 tablespoons butter

1. Heat 2 teaspoons of the oil in an extra-deep, 12-inch nonstick skillet over medium heat. Place the flour, salt and pepper in a gallon-size, zipper-top bag. Add the fish fillets, and shake to lightly coat them. (Or place the flour mixture in a shallow bowl and dredge the fillets to coat.) Discard the remaining flour.
2. Place the coated fillets in the hot oil. Raise the heat to medium-high, and sauté until the fish is cooked through, about 3 to 4 minutes on each side.
3. Meanwhile, peel and finely mince the onion half. (You’ll want about 3 tablespoons.) Set aside.
4. Remove the fish to a plate, and cover lightly with foil to keep warm. Add the remaining oil to the skillet along with the minced onion, and sauté until the onion is translucent, about 2 minutes. Add the wine to the skillet to deglaze the pan, stirring to loosen any brown bits from the bottom of the pan.
5. Add the lime juice, and boil until the liquid is reduced by half. Reduce the heat to low, and cut the butter into 4 pieces. Swirl the butter pieces in the wine mixture, just until the sauce is thickened slightly and the butter is incorporated. (Be careful that the butter does not melt too quickly or the sauce will be oily.)
6. Place the fillets on serving plates, and drizzle the sauce evenly over each fillet. Serve immediately.

Tilalpia with Lime Butter Sauce

Approximate Values Per Serving: 344 calories (43% from fat), 16.7 g fat (8.5 g saturated), 127mg cholesterol, 37.6 g protein, 4.8 g carbohydrates, .2 g dietary fiber, 261 mg sodium

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