Pan Fried Tilapia With A Lime Basil Buerre Blanc On A Bed Of Wil
Pan Fried Tilapi A mixture of butter, cracked pepper, butter, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. Pan Fried Tilapia With Lime Basil Beurre Blanc on a Bed of Wilt, Fish-Camp Buerre Blanc, and Schoolkid's Flounder with Fish-Camp Buerre Blanc are very similar to this recipe.
Instructions
For the sauce; combine the lime juice, wine, garlic and shallots in a wide pan, bring to a boil and reduce to 1/4 the volume.
Pour into a bowl and stir in the cream.
Whisk in the butter, 1 TBS at a time, until thoroughly combined.Stir in the fresh basil and hold the sauce in a warm place until ready to serve.For the spinach, slice the garlic into thin slivers.
Heat a large saute pan over medium heat for 30 seconds.
Add the butter and, when half of it has melted, add the garlic.Cook, stirring constantly, for about 45 seconds or until the garlic is tender and fragrant.
Add the spinach leaves, and season with salt and pepper.Use tongs or a spatula to stir the spinach so it cooks evenly.
Remove from heat when all spinach leaves have wilted, setting aside to keep warm while you cook the fish.Divide the fillets into 4 pieces.
Sprinkle lightly with the salt, sugar, pepper and paprika.
Place a large non-stick skillet over high heat.When hot add the oil and butter.When the butter begins to melt, swirl to coat the pan.
Place the fish in the pan and cook for 5 minutes; turning gently until fish flakes easily, do not over cook.To serve, place the spinach in an attractive mound on a heated plate, top with the fish fillets and spoon sauce over.
Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir, Sparkling Wine
Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Tilapia. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Zind-Humbrecht Clos Windsbuhl Vendange Tardive Pinot Gris. Reviewers quite like it with a 5 out of 5 star rating and a price of about 99 dollars per bottle.
Zind-Humbrecht Clos Windsbuhl Vendange Tardive Pinot Gris