Pan-Seared Tilapia with Citrus Vinaigrette

2014-03-09T00:00:00Z 2014-03-13T18:20:21Z Pan-Seared Tilapia with Citrus Vinaigrette nwitimes.com
March 09, 2014 12:00 am

Cooking spray

4 (6-ounce) tilapia fillets

1/2 teaspoon salt, divided

1/2 teaspoon freshly ground black pepper, divided

1/2 cup white wine

2 tablespoons finely chopped shallots

2 tablespoons fresh lemon juice

2 tablespoons fresh orange juice

4 teaspoons extravirgin olive oil

2 teaspoons sherry vinegar

Preparation

DIRECTIONS: Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle fish evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 2 fillets to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from pan; keep warm. Repeat procedure with remaining fillets.

Add white wine to pan; cook 30 seconds or until liquid almost evaporates. Combine shallots and remaining ingredients, stirring well with a whisk; stir in remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Add shallot mixture to pan; sauté 1 minute or until thoroughly heated, stirring frequently. Place 1 fillet on each of 4 plates; top each serving with about 3 tablespoons sauce.

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