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.
Ingredients: 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
Directions:
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.
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.
As promised, here’s a picture of the whole meal!
If you want to know if this is good, let me help you… Of the 4 fish filets….I ate 3 of them.
This looks really good and simple. I have been wanting another tilapia recipe. Thanks!
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