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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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âServe this dish with any tossed salad full of your favorite vegetables and buttered bread. It's easy, quick and unique. And it's great for company, too.â Susan Taul - Birmingham, Alabama Ingredients:
1/4 cup plus 1 tablespoon king arthur unbleached all-purpose flour, divided |
1 teaspoon salt |
4 tilapia fillets (4 ounces each) |
2 tablespoons plus 2 teaspoons butter, divided |
1/3 cup reduced-sodium chicken broth |
2 tablespoons white wine or additional reduced-sodium chicken broth |
1-1/2 teaspoons lemon juice |
1-1/2 teaspoons minced fresh parsley |
2 cups hot cooked rice |
1/4 cup sliced almonds, toasted |
Directions:
1. In a shallow bowl, combine 1/4 cup flour and salt. Dip fillets in flour mixture.
2. In a large nonstick skillet coated with cooking spray, cook fillets in 2 tablespoons butter over medium-high heat for 4-5 minutes on each side or until fish flakes easily with a fork. Remove and keep warm.
3. In the same skillet, melt remaining butter. Stir in remaining flour until smooth; gradually add the broth, wine and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in parsley. Serve fish and sauce with rice; garnish with almonds. Yield: 4 servings.
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