Wave 1--Sauteed Tilapia Fillets With Lime
 

This is my favorite way to make tilapia!

Sauteed Tilapia Fillets With Lime

4 servings
25 minutes 15 mins prep

1 lb tilapia fillets, about 1/2 inch thick
3 tablespoons whole wheat flour
salt and pepper
1 clove garlic, minced or pressed
1/2 cup dry white wine
1 tablespoon lime juice
1/2 tablespoon butter
1 tablespoon olive oil
3 green onions, chopped

1. Rinse the fish and pat dry.

2. Put the flour on a plate and season it with salt and pepper. Dredge the fillets in the flour, patting to remove excess.

3. In a small bowl, combine the garlic, wine, lime juice and butter, then set aside.

4. Heat the oil in a 10 to 12-inch frying pan over medium-high heat. Add the fillets without overlapping (you may need to cook in 2 batches). Cook until golden on the bottom, about 3 minutes.

5. Turn the fillets over and cook until opaque through the thickest part, 1 to 2 minutes more. Transfer the fish to a platter and keep warm (cover with foil or place in a 200 degree oven).

6. Add the wine mixture to pan and boil, scraping up cooked bits, until reduced by half, 2 to 3 minutes. Stir in the onions and heat on low about 30 seconds.

7. Pour the sauce over the fish and serve.

Again, is the butter neccesary? Could it be removed or replaced with olive oil?

Butter in small amounts on occasion is okay on Sonoma. (The amount in this recipe comes out to about 1/3 teaspoon per serving.) But feel free to replace it with olive oil if you have concerns about saturated fat or don't eat dairy.

Jeri