Tilapia with Citrus Bagna Cauda

Name: Tilapia with Citrus Bagna Cauda
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Global
Ingredients: 4 fillets anchovy fillets, minced; 2 Tbsps thinly sliced fresh basil leaves; 2 teaspoons minced garlic; 1 teaspoon lemon zest; 2 Tbsps extra-virgin olive oil, plus 2 teaspoons; 2 Tbsps orange juice; 1 teaspoon orange zest; 6 servings Salt and freshly ground pepper; 1 kilograms skinless tilapia fillets; 3 Tbsps unsalted butter

Tilapia with Citrus Bagna Caudan is a gluten free, primal, and pescatarian recipe with 6 servings. One serving contains 263 calories, 35g of protein, and 13g of fat. This recipe covers 18% of your daily requirements of vitamins and minerals. It works well as a pretty expensive main course. Head to the store and pick up butter, orange zest, salt and pepper, and a few other things to make it today. To use up the lemon zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert. From preparation to the plate, this recipe takes roughly 25 minutes.

Instructions

Watch how to make this recipe.

Cook the butter and 2 tablespoons extra-virgin olive oil in a heavy medium saucepan over low to medium heat just until the butter is melted, stirring frequently.

Ingredients you will need

Extra Virgin Olive Oil

Butter

Equipment you will use

Sauce Pan

Add the anchovies and stir until the anchovies dissolve, about 2 minutes.

Ingredients you will need

Anchovies

Add the garlic and cook just until fragrant, about 30 seconds.

Ingredients you will need

Garlic

Remove from the heat. Stir in the orange juice, basil, and lemon and orange zests. Season the sauce, to taste, with salt.

Ingredients you will need

Orange Juice

Orange

Basil

Lemon

Sauce

Salt

The bagna cauda sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm before using.

Ingredients you will need

Sauce

Meanwhile, preheat oven to 200 degrees F.

Equipment you will use

Oven

Sprinkle the fish with salt and pepper and brush both sides of the fish with remaining 2 teaspoons extra-virgin olive oil. Working in 2 batches, fry the fish until just opaque in center, about 3 minutes per side.

Ingredients you will need

Extra Virgin Olive Oil

Salt And Pepper

Fish

Transfer fish to platter. Cover with foil and keep warm in the oven while cooking the second batch of fish.

Ingredients you will need

Fish

Equipment you will use

Aluminum Foil

Oven

Drizzle the sauce over and around the fish and serve.

Ingredients you will need

Sauce

Fish

Equipment

Sauce Pan

Oven

Aluminum Foil

Ingredients

Servings:

4fillets

anchovy fillets, minced 2Tbsps

thinly sliced fresh basil leaves 2teaspoons

minced garlic 1teaspoon

lemon zest 2Tbsps

extra-virgin olive oil, plus 2 teaspoons 2Tbsps

orange juice 1teaspoon

orange zest 6servings

Salt and freshly ground pepper 1kilograms

skinless tilapia fillets 3Tbsps

unsalted butter

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir, Sparkling Wine

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks 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. One wine you could try is GIFFT by Kathie Lee Gifford Pinot Grigio. It has 4.8 out of 5 stars and a bottle costs about 15 dollars.