Pan Seared Tilapia With Almond Brown Butter #RSC |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Ready, Set, Cook! Reynolds Wrap Contest Entry. Very easy to prepare and enjoy. By browning the butter in a hot pan we get a nutty, toasted flavor adding another dimension of flavor. Ingredients:
3 tablespoons almond oil |
4 tilapia fillets |
1 teaspoon salt |
1 teaspoon black pepper |
8 tablespoons butter, chilled |
2 shallots, minced |
1/2 cup slivered almonds, plus extra for garnish |
1 teaspoon rosemary, minced |
1 orange, juice and zest of |
4 tablespoons amaretto |
reynolds wrap foil, cut into 4 12x12-inch squares |
Directions:
1. Preheat oven to 400 degrees F.
2. Place foil squares on a baking sheet and set aside.
3. Pour almond oil into a preheated saute pan over medium heat. Season tilapia filets with salt and pepper. place filets flesh side down into oil and cook 1-2 minutes. Remove filets from pan and place cooked side up in the center of each foil square. Wipe pan dry with a paper towel and return to medium heat. Add cold butter to pan and melt butter until slightly toasted with a nutty aroma, and the foam subsides. Add shallots, almonds, and rosemary, saute 2-3 minutes. Add orange juice and zest, season with salt and pepper to taste.
4. Fold up sides of foil to form a pouch. Spoon butter sauce over each filet, along with 1 tablespoon of amaretto per each. Seal tops and sides of foil, place baking sheet in preheated oven and bake 4-5 minutes. Carefully remove from oven, cut foil open and transfer to a plate along with juices. Serve with jasmine rice and your favorite veggies. Enjoy!
|
|