Monday, April 12, 2010

Tilapia with Balsamic Brown Butter

Tilapia with Balsamic Brown Butter Krista Kooks
I can absolutely promise you that this tastes amazing, and the pictures do not do this fish justice at all.  We are so used to having tilapia with a lemon or lime flavored seasoning/taste that it was a drastic difference to have this sauce on top of the fish.  That said, it’s a welcomed difference.

This is part 2 of the dinner I mentioned on Friday in this post.  You can find this recipe with the Creamy Farfalle in the Big Orange Book by Rachael Ray.Rachel RayIngredients:

4 (6 to 8-ounce) tilapia fillets
Salt and freshly ground black pepper
2 Tbsp EVOO
1/2 cup all-purpose flour
3 tablespoons butter
1/4 cup balsamic vinegar


Season the fish with salt and pepper. Dust fish with flour and shake off excess.

Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium high heat. Cook fish 4 minutes on each side, until cooked through.Creamy Farfalle with Bacon, Tomato and Peas Krista Kooks 3
Remove fish from skillet to a platter and cover loosely with foil to keep warm. Reduce heat to medium and add butter to pan. Brown butter, 2 to 3 minutes, stir in balsamic vinegar and simmer 1 to 2 minutes to reduce by half. Pour the brown butter and vinegar over fish. Tilapia with Balsamic Brown Butter Krista Kooks 2 As promised, here’s a picture of the whole meal!Tilapia with Balsamic Brown Butter and Creamy Farfalle with Bacon, Tomato and Peas Krista Kooks If you want to know if this is good, let me help you…

Of the 4 fish filets….I ate 3 of them.

1 comment:

  1. This looks really good and simple. I have been wanting another tilapia recipe. Thanks!



Blog Widget by LinkWithin