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Sauteed Tilapia with White Wine & Lemon Sauce Recipe

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This recipe for Sauteed Tilapia with White Wine & Lemon Sauce, by , is from Cookin' with Balls, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ashley Agan


4 Tilapia fillets salt & pepper - to taste
1/2 cup flour
2 tbsp. olive oil
1 tbsp. lemon juice - Mix oil & lemon juice together to saute fish

White Wine & Lemon Sauce:
1 tbsp. olive oil
1/2 tbsp. lemon juice - mix oil & lemon juice together to saute onion
1 tbsp. finely chopped spring onion
1/2 cup White Wine
2 tbsp. butter (use unsalted real butter)
1 tsp. dried parsley
1/2 lemon (juice of)

Pat fish dry with paper towel, salt & pepper both sides and let stand about 5 mins.

Make White Wine Sauce while fish are setting.

Place flour in shallow dish. Coat both sides with flour, shake off excess and place on paper towel in single layer.

Heat 3 tbsp. of oil lemon juice mixture over high heat until hot but not smoking. Place fillets in pan in single layer and immediately reduce heat to
medium-high. ***Depending on the size of your skillet, you may have to cook in batches, if so,
add more of the oil lemon juice mixture.

Cook fish, without moving for 2 to 3 minutes per side or until each side is light to medium brown.

Remove to individual plates and top with White
Wine Sauce.

White Wine & Lemon Sauce:
Heat oil, saute onion on med-heat about 1 1/2 mins.

Add white wine and cook to reduce wine for 3 mins.

Strain to remove onion. Put back in pan and
whisk in butter and parsley & juice of 1/2 lemon. If too thin, add a small amount of flour/water mix to
thicken. Should be the consistency to spoon over and stay on fillet without running everywhere.

Number Of Servings:
Number Of Servings:
Depends on size of fillets
Personal Notes:
Personal Notes:
This may look like a complicated recipe, but once you have done it, you will realize how simple it is. It really does not take long to do and tastes very good.




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