Pan-Seared Tilapia with Citrus Vinaigrette

2014-03-09T00:00:00Z 2014-03-13T18:20:21Z Pan-Seared Tilapia with Citrus Vinaigrette
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


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.

Copyright 2014 All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

Follow The Times

Latest Local Offers



Who do you support for Porter County commissioner?

View Results