Sauteed Tilapia with Lime
Sauteed Tilapia with Lime
The dish can be made using any of the following fillets: tilapia, sole,
flounder, catfish or orange roughy
Sauteed Tilapia With Lime
1 1/3 pounds of fish about 1/2 inch thick
1/3 cup all purpose flour
salt & pepper
1 clove garlic, minced or pressed
1/2 cup dry white wine
1 TBS lime juice
1/2 tsp margarine or butter
1 TBS olive oil
3 green onions, chopped
Rinse fish and pat dry. Put flour in a plate and season with salt &
pepper. Dredge fillets in flour, patting to remove excess. Combine
garlic, wine, lime juice and margarine in a small bowl. Heat olive
oil in a large frying pan over medium-high heat. Add fillets without
overlapping (you may need to cook in more than 1 batch). Cook until
golden on bottom, about 3 minutes. Turn and cook until opaque through
the center, 1-2 minutes more. Transfer to a platter and cover with
foil to keep warm. Add wine mixture to pan and boil, scraping up the
cooked bits, until reduced by 1/2, 2-3 minutes. Stir in onions and
heat about 30 seconds. Pour sauce over fish and serve.
Serves 4
cal:185/ total fat 5g/sat 1 g/chol. 54 mg/sdm. 114 mg/carbo 5g/ prot
22 g
The dish can be made using any of the following fillets: tilapia, sole,
flounder, catfish or orange roughy
Sauteed Tilapia With Lime
1 1/3 pounds of fish about 1/2 inch thick
1/3 cup all purpose flour
salt & pepper
1 clove garlic, minced or pressed
1/2 cup dry white wine
1 TBS lime juice
1/2 tsp margarine or butter
1 TBS olive oil
3 green onions, chopped
Rinse fish and pat dry. Put flour in a plate and season with salt &
pepper. Dredge fillets in flour, patting to remove excess. Combine
garlic, wine, lime juice and margarine in a small bowl. Heat olive
oil in a large frying pan over medium-high heat. Add fillets without
overlapping (you may need to cook in more than 1 batch). Cook until
golden on bottom, about 3 minutes. Turn and cook until opaque through
the center, 1-2 minutes more. Transfer to a platter and cover with
foil to keep warm. Add wine mixture to pan and boil, scraping up the
cooked bits, until reduced by 1/2, 2-3 minutes. Stir in onions and
heat about 30 seconds. Pour sauce over fish and serve.
Serves 4
cal:185/ total fat 5g/sat 1 g/chol. 54 mg/sdm. 114 mg/carbo 5g/ prot
22 g
Copyright 2004 Edward Goodwin
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