PanRoastedFish

Pan Roasted Tilapia with a butter & white wine sauce

This was a quick and simple go to fish recipe I came up with for a mid week dinner. The beauty of this recipe is that it can both be used
as a fancy dish or quick meal.
Tilapia is one of those light, white fish that does not have an intense fishy flavor as some other fish may have like Salmon for example. So
if you are one of those people who do not eat fish because of that...I implore you to try it...Enjoy!

Recipe Index                                                                                For the Sauce
6 fillets of fresh Tilapia (you can use any white fish you choose)                             1/4 stick of unsalted butter
1/4 teaspoon of black pepper                                                                                   1 small shallot thinly sliced
1/2 teaspoon of sea salt (any type)                                                                          1 clove of garlic, grated or finely minced
1 tablespoon of garlic chili paste                                                                              1/4 cup of white wine (use any type of wine you like)
1/2 teaspoon of chili powder (optional)
1/4 teaspoon of ground all spice
1 tablespoon olive oil
The juice and zest of 1 lemon
1 tablespoon of fresh chopped cilantro

6 fillets of fresh Tilapia. You will know it is fresh because
you won't get that fishy smell.

These are your spices from left to right:
Allspice, chili powder, garlic chili paste, sea salt and
freshly ground black pepper.

First we are going to drizzle the olive oil over the fish. You will
notice my olive oil is not clear like most. That is because I
used a Harissa Olive oil which is what I had on hand. Use
whatever type you have.

Pour the Garlic chili paste over the fish and olive oil. Do not
worry about tossing the fish as yet. Lets get all the ingredients
on first.

Next you want to sprinkle on all your dry spices: Allspice, sea
salt, black pepper and the chili powder.

Zest your lemon and cut in half.

Sprinkle on the zest from the lemon,
and squeeze the juice from it over the
fish. Sprinkle on the cilantro.

This is where you are going to gently toss your fish with all
its spices and oil. If you can I would wear gloves and toss
with your hands. Remember there is chili powder in this so
be sure to wash your hands after.

Cover and refrigerate and allow to marinate for at
least an hour or more. The longer it marinates for
the better the flavor of all those spices will come
out.

Heat a frying pan on medium heat on the stove
top. Add the piece of butter to the pan. Allow it
to melt.

Gently place the fish in the pan to fry laying it away
from you so as to not get any sputtering from the
butter on you.

Fry each fillet for 2 minutes on each
side...notice on the fist side when it start to
get white then you know it is time to flip it.
Be gentle so as to not break it.

Does this make you drool :)

This fish doe not take long to cook so watch
your timing of it. If needed you can add more
butter to keep frying more fish

After frying the fish, using the same pan with the butter
and drippings from the fish you are going to add the
shallots and the Garlic to the pan and sauté for about
1 minute or until it starts to smell fragrant.

Add the white wine. After the wine has reduced a
little add the cilantro and turn off the stove.
Drizzle this sauce over the fish.