I love, love love seafood. I was trying to find relatively cheap salmon and stumbled on a HUGE pack of tilapia filets. I love dill, and wish my house could smell like it. Not dill pickles, but a nice, fresh bunch of dill. I love the cool, crisp scent. Lemon and white wine go very well together, and I figured that dill would be a wonderful addition…and it was.
You will need:
2 tilapia filets (about 2 oz each)
1/4 cup white cooking wine (you can sub in your favorite white wine, but be advised you will get a different flavor result)
1/2 T dill
1 T butter (or olive oil)
pan searing flour/regular flour (seasoned) (Gluten-Free: Sub flour for rice flour, season with dill, oregano, onion powder, garlic powder, salt)
Prep time: 10 minutes
Cook time: 11 minutes
Yields: 1 (easy to double and triple though)
Take 1/2 lemon and juice gently until you have about 2 T of liquid. Pick out the seeds, don’t worry about the pulp, unless you have a lot. Combine lemon juice with white wine and dill, set aside. In a fry pan over medium heat, melt 1 T butter (or olive oil). Flour both sides of filets and place in pan. Cook for about 2 minutes on each side, or until golden brown. Add in lemon/wine/dill and simmer for about 5 minutes. The sauce will thicken from the excess flour on the filets. Place filets on plate and pour sauce over them and serve.
NOTE: If you use butter, your sauce will be darker from natural browning of the butter. Olive oil will yield a slightly lighter sauce. I also took some of my leftover Quinoa & Zucchini and tossed them in my empty pan with a sprinkle of cheese. Lunch was heaven yesterday.