Sauteed tilapia with lime
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅓ | pounds | Fish; about 1/2 inch thick |
| ⅓ | cup | All purpose flour |
| Salt & pepper | ||
| 1 | Clove garlic; minced or pressed | |
| ½ | cup | Dry white wine |
| 1 | tablespoon | Lime juice |
| ½ | teaspoon | Margarine or butter |
| 1 | tablespoon | Olive oil |
| 3 | Green onions; chopped | |
Directions
submitted by: bmarks@... (Bev)
The dish can be made using any of the following fillets: tilapia, sole, flounder, catfish or orange roughy Rinse fish and pat dry. Put flour in a plate and season with salt & pepper.
Dredge fillets in flour, patting to remove excess. Combine garlic, wine, lime juice and margarine in a small bowl. Heat olive oil in a large frying pan over medium-high heat. Add fillets without overlapping (you may need to cook in more than 1 batch). Cook until golden on bottom, about 3 minutes.
Turn and cook until opaque through the center, 1-2 minutes more. Transfer to a platter and cover with foil to keep warm. Add wine mixture to pan and boil, scraping up the cooked bits, until reduced by ½, 2-3 minutes. Stir in onions and heat about 30 seconds. Pour sauce over fish and serve. Serves 4.
cal:185/ total fat 5g/sat 1 g/chol. 54 mg/sdm. 114 mg/carbo 5g/ prot 22 g DAVE <DAVIDG@...>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 8 APRIL 1996
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