Pan Seared Talapia With Lemon Herb Butter Sauce Recipe 455

Steps:

• In 2-quart saucepan, heat wine, lemon juice and shallots to boiling over medium-high heat. Boil uncovered 4 minutes, stirring occasionally, until liquid is reduced by half.
• Add whipping cream to pan and heat to boiling, stirring occasionally. Boil uncovered 6 minutes, stirring occasionally, until sauce is thickened and reduced to about 1/2 cup. Remove from heat and add lemon peel. Beat in butter, 1 piece at a time, with wire whisk, adding the next piece only after the first has been completely beaten in and melted. When all of the butter has been beaten in, add 1/4 teaspoon salt and the white pepper. Cover to keep warm.
• Sprinkle fish with 1/4 teaspoon salt; set aside.
• In 12-inch skillet (preferably nonstick), heat oil over medium-high heat until shimmering and hot. Add fish and cook 3 minutes. Flip and cook 3 minutes longer or until edges begin to brown and fish flakes easily with fork.
• To serve, spoon sauce over fish and sprinkle with nuts.

Steps:

• Heat a medium sized saute pan on medium heat until hot. A hot pan will give you the golden color you want on the fish. While pan is heating up, salt and pepper both sides of the fish. When pan is ready, pour in the olive oil just to coat the pan. Lay the fillets in the pan and saute until you see golden-crisp edges (about 3-4 minutes) and flip the fish to cook the other side (3-4 minutes). When done, remove the fish from the pan and place on a paper towel lined plate. Turn the heat down to low and let the pan cool off a little before starting the sauce. With the pan drippings still in the pan and heat on low, melt the butter and add shallots and garlic. Stir. Sautee for 30 seconds - 1 minute. Take off the heat. Stir in the lemon juice and herbs, adding salt and pepper to taste. Makes just enough sauce to drizzle over two servings. Place fish over couscous and drizzle with the sauce. Serves 2. Here's a link to the couscous I used. Bird's Eye Couscous Pasta & Spinach - http://www.shopwell.com/birds-eye-couscous-pasta-spinach-with-olive-oil-lemon-sauce-lightly-sauced/frozen-refrigerated-vegetables/p/1450001448

Steps:

• To make the salsa: Stir the tomatoes, onion, and cilantro together in a small bowl. Stir in the lime juice, olive oil and chile. Season with salt and pepper, to taste. Place in the refrigerator to chill while preparing the fish.
• Preheat the oven to 200 degrees F.
• Pour enough canola oil into a large frying pan to generously coat the bottom. Heat over medium-high heat until hot but not smoking.
• While the oil is heating, season as many of the fillets as will fit in the pan comfortably with salt and pepper. Dredge the seasoned fillets in flour to coat both sides and shake off the excess flour. Carefully slip the coated snapper into the hot oil and give the pan a little shake to prevent sticking. Cook until lightly golden on the underside side, about 3 minutes. Flip the fillets over and cook until the thickest part of the fillets are opaque at the center, 2 to 3 minutes. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining fillets, adding more oil to the pan, if necessary.
• Serve warm, passing the tomato salsa separately.

Steps:

• Preheat broiler.
• Mix Bread crumbs with parsley and basil.
• Heat skillet to med-high heat.
• While pan is heating ,salt and pepper filets on both sides and dip in olive oil and gently shake off excess. Dip into breadcrumbs and set aside.
• Heat remaining oil in pan until just starting smoke and add filets.
• Sear 2-5 minutes on each side, depending on thickness of filets (2 mins each side for thinner filets, 4 mins for thicker cut.).
• Slide filets into broiler pan and broil 3 minutes more until cooked through.
• Serve immediately.

Steps:

• Bring a saucepan of lightly salted water to a boil over medium heat, stir in the macaroni, and return to a boil. Cook the macaroni uncovered, stirring occasionally, until it is cooked through but still firm to the bite, about 8 minutes. Drain well.
• Meanwhile, heat 2 tablespoons of olive oil in a skillet over medium heat. Sprinkle both sides of the tilapia fillets with lemon juice, oregano, basil, cilantro, salt, and pepper, and lay the fillets in the heated skillet, making sure they don't touch. Sear the fillets for 2 to 4 minutes on each side, until the fish is golden brown on the outside, and opaque and flaky inside.
• Return the hot, cooked macaroni to the saucepan, and stir in 1 tablespoon of olive oil to coat the pasta. Sprinkle on the Parmesan cheese, stir to mix, and stir in 1 teaspoon of lemon juice, the garlic powder, basil, oregano, cilantro, salt, and pepper. Divide the pasta between two plates, and top each with a tilapia fillet.