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Tilapia with Lime Butter Sauce Recipe

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This recipe for Tilapia with Lime Butter Sauce, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Minneapolis Star and Tribune


3 tsp. vegetable oil, divided
1/2 c. flour
1/2 tsp. salt
1/4 tsp. black pepper
4 tilapia fillets (6 to 8 oz., each) or similar mild white fish fillets
3 tbsp. finely minced onion
3/4 c. dry white wine
2 tbsp. fresh lime juice
4 tbsp. butter

Heat 2 tsp. of the oil in an extra deep 12 in. nonstick skillet over medium heat. Place the flour, salt and pepper in a gallon size zipper top bag. Add the fish fillets; seal bag and shake to lightly coat the fillets. Or place the flour mixture in a shallow bowl and dredge the fillets to coat. Discard the remaining flour mixture.
Place the coated fillets in the hot oil. Raise the heat to medium high and saute until the fish is cooked through, about 3 - 4 min. on each side.
Meanwhile, peel and finely mince the onion. Set aside.
Remove the fish to a plate and cover lightly with foil to keep warm. Add the remaining oil to the skillet along with the minced onion; saute until the onion is translucent, about 2 min. Add the wine to the skillet to deglaze the pan, stirring to loosen any brown bits from the bottom of the pan.
Add the lime juice and boil until the liquid is reduced by half. Reduce the heat to low and cut the butter into 4 pieces. Swirl the butter pieces in the wine mixture just until the sauce is thickened slightly and the butter is incorporated. Be careful that the butter does not melt too quickly or the sauce will be oily.
Place the fillets on serving plates and drizzle the sauce evenly over each fillet. Serve immediately.




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