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; 4 fillets anchovy fillets, minced; 2 Tbsps thinly sliced fresh basil leaves; 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 kgs skinless tilapia fillets; 3 Tbsps unsalted butter

If you have approximately 25 minutes to spend in the kitchen, Tilapia with Citrus Bagna Cauda might be a super gluten free, primal, and pescatarian recipe to try. One portion of this dish contains approximately 35g of protein, 13g of fat, and a total of 263 calories. For $3.33 per serving, you get a main course that serves 6. This recipe from Foodnetwork requires anchovy, orange juice, garlic, and butter.

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 4fillets

anchovy fillets, minced 2Tbsps

thinly sliced fresh basil leaves 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 1kgs

skinless tilapia fillets 3Tbsps

unsalted butter

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

Tilapia can be paired with Pinot Noir, Sparkling Wine, and Pinot Grigio. 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. The Louis Roederer Cristal Brut with a 4.6 out of 5 star rating seems like a good match. It costs about 299 dollars per bottle.

Louis Roederer Cristal Brut

Cristal, the jewel and tête de cuvée of Champagne Louis Roederer, was created in 1876 for the Tsar Alexander II of Russia. It remains faithful to its origin, inspired by elegance and purity. Cristal is produced with regimented standards of winemaking that require a rigorous selection of crus, vintages, grapes, and wine.Cristal is produced using only the finest vintages from crus guaranteed to originate from the Louis Roederer vineyard. All the exceptional characteristics of the 2002 vintage have literally been captured in this Cristal 2002, which is generous and lush, revealing perfect balance between concentration and finesse, freshness and vinosity, intensity and refinement. In three words: proud, rich and luxurious.Cristal 2002 is brilliant yellow with light amber highlights and has a beautiful mousse with fine cordon of persistent and regular bubbles. The nose is intense and delicate, revealing a clean and well-blended mixture of flavors of honey, cocoa, lightly toasted hazelnuts, candied citrus fruit. A savory explosion of ripe fruit on the attack, the wine reveals red fruit, white chocolate, caramel and Danish pastry, typical of Cristal. Its silky, concentrated texture relies on its intense, powerful and vinous structure, but maintains refinement. The palate builds up to attain a delicious sensation of well-blended harmony of flavors. A fresh finish with a hint of bitterness makes it almost crunchy.