Ingredients
- 4 (24 ounces) tilapia fish fillets (each fillet 6 ounce)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons flour (quick mixing flour, can substitute cake flour)
- 2 tablespoons unsalted butter (divided)
- 1 tablespoon olive oil
- 1 tablespoon garlic, minced
- 1/3 cup dry white wine
- 1/3 cup sodium-free chicken stock
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh lemon juice
How to Make
-
Step 1: Sprinkle fish with salt and pepper. Place flour in a shallow dish. Dredge both sides of fish in flour; reserve unused flour.
-
Step 2: Heat a large skillet over medium-high heat. Add 1 tablespoon butter and oil to the pan; swirl to coat. Add the fish to the skillet and cook 2 minutes on each side or until the fish flakes easily when tested with a fork. Remove from pan; keep warm.
-
Step 3: Add reserved flour and garlic to the pan; cook 90 seconds or until lightly browned, stirring constantly. Add wine and stock, stirring with a whisk; bring to a boil.
-
Step 4: Cook 2 minutes or until slightly thickened. Remove pan from the heat; stir in the remaining 1 tablespoon butter, parsley, and lemon juice. Serve the fish with the sauce.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.