Pan-Seared Tilapia With Citrus Vinaigrette |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From Cooking Light. January 2008. White wine vinegar may be used in place of the sherry vinegar. Ingredients:
cooking spray |
4 (6 ounce) tilapia fillets |
1/2 teaspoon salt, divided |
1/2 teaspoon fresh ground black pepper, divided |
1/2 cup white wine |
2 tablespoons finely chopped shallots |
2 tablespoons fresh lemon juice |
2 tablespoons fresh orange juice |
4 teaspoons extra virgin olive oil |
2 teaspoons sherry wine vinegar |
Directions:
1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle fish evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.
2. Add 2 fillets to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from pan; keep warm. Repeat procedure with remaining fillets.
3. Add white wine to pan; cook 30 seconds or until liquid almost evaporates. Combine shallots and remaining ingredients, stirring well with a whisk; stir in remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
4. Add shallot mixture to pan; sauté 1 minute or until thoroughly heated, stirring frequently. Place 1 fillet on each of 4 plates; top each serving with about 3 tablespoons sauce.
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