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Thursday, April 10, 2014

Herb-Crusted Tilapia with Lemon Butter Sauce

Making dinner is one of the highlights of my day....ok so that actually sounds kind of sad once I type that out, but it's true. Cooking is one of my passions so much so that I've given serious thought to going to culinary school once we're back on the mainland. 

That being said the one thing I haven't been able to master yet is sauces. The two wine-based sauces I've made since we've been married have been horrible--ask the hubs!!! Which breaks my heart because I love my sauces--homemade gravy, garlic butter....my tummy is rumbling at the thought. So in honor of my April Directive, I decided to try again (much to Zach's hesitation I should add) this time going off a base recipe and then just following my own instincts.

Lo and behold, the third time IS the charm!!! This lemon-butter sauce adds just the right flavor to the fish and it's pretty dang good on mashed potatoes too. Despite his previous misgivings about my sauce attempts, Zach LOVED this--he actually went back for more which is quite a recommendation! Soooo....say hello to my recipe for herb-crusted tilapia with lemon butter sauce!!! 


Herb-Crusted Tilapia with Lemon Butter Sauce
Serves 2
Adapted from Group Recipes

Ingredients:
For the Tilapia
  • 2 Tilapia Fillets
  • 1 Egg
  • 3/4 Panko bread crumbs
  • 1 tsp Basil
  • 1 tsp Garlic Powder
  • 1 tsp Thyme
  • 1 tsp Parsley
For the Butter Sauce
  • 2 Tbsp Garlic, minced
  • 1 tsp Capers
  • 4 oz dry White Wine
  • 1 oz Lemon juice, preferably freshly squeezed
  • 1 oz Cider Vinegar
  • 2 oz Heavy Cream
  • 1 c Butter, cubed
  • Salt and Pepper to taste
Directions:
1. Preheat your oven to 400 degrees. Lightly grease the bottom of a 9x13 baking dish.
2. Beat your egg slightly in a small dish. In a separate dish, combine bread crumbs and herbs together. 
3. Dredge your fillets individually first in egg and then in your bread crumb mixture, coating thoroughly. Place each fillet into your greased baking dish and cook for about 20 to 30 minutes. 
4. While your fish is baking, start preparing your butter sauce. (It took about 15 minutes for us to make the sauce so plan accordingly). Brown the garlic and capers in a sauce pan just until it starts to smell delicious.
5. Add your white wine, lemon juice, and cider vinegar. Reduce over high heat until dry (flaming it really helps). 
6. Add the heavy cream and simmer  on low to medium heat for about 2 to 3 minutes. 
7. Add the butter a few cubes at a time, whisking constantly to combine. Continue adding butter to the full amount and add your salt and pepper to taste.
8. Serve your butter sauce over your fish (and mashed potatoes if you made them too) and enjoy!!!!



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Thursday, April 10, 2014

Herb-Crusted Tilapia with Lemon Butter Sauce

Making dinner is one of the highlights of my day....ok so that actually sounds kind of sad once I type that out, but it's true. Cooking is one of my passions so much so that I've given serious thought to going to culinary school once we're back on the mainland. 

That being said the one thing I haven't been able to master yet is sauces. The two wine-based sauces I've made since we've been married have been horrible--ask the hubs!!! Which breaks my heart because I love my sauces--homemade gravy, garlic butter....my tummy is rumbling at the thought. So in honor of my April Directive, I decided to try again (much to Zach's hesitation I should add) this time going off a base recipe and then just following my own instincts.

Lo and behold, the third time IS the charm!!! This lemon-butter sauce adds just the right flavor to the fish and it's pretty dang good on mashed potatoes too. Despite his previous misgivings about my sauce attempts, Zach LOVED this--he actually went back for more which is quite a recommendation! Soooo....say hello to my recipe for herb-crusted tilapia with lemon butter sauce!!! 


Herb-Crusted Tilapia with Lemon Butter Sauce
Serves 2
Adapted from Group Recipes

Ingredients:
For the Tilapia
  • 2 Tilapia Fillets
  • 1 Egg
  • 3/4 Panko bread crumbs
  • 1 tsp Basil
  • 1 tsp Garlic Powder
  • 1 tsp Thyme
  • 1 tsp Parsley
For the Butter Sauce
  • 2 Tbsp Garlic, minced
  • 1 tsp Capers
  • 4 oz dry White Wine
  • 1 oz Lemon juice, preferably freshly squeezed
  • 1 oz Cider Vinegar
  • 2 oz Heavy Cream
  • 1 c Butter, cubed
  • Salt and Pepper to taste
Directions:
1. Preheat your oven to 400 degrees. Lightly grease the bottom of a 9x13 baking dish.
2. Beat your egg slightly in a small dish. In a separate dish, combine bread crumbs and herbs together. 
3. Dredge your fillets individually first in egg and then in your bread crumb mixture, coating thoroughly. Place each fillet into your greased baking dish and cook for about 20 to 30 minutes. 
4. While your fish is baking, start preparing your butter sauce. (It took about 15 minutes for us to make the sauce so plan accordingly). Brown the garlic and capers in a sauce pan just until it starts to smell delicious.
5. Add your white wine, lemon juice, and cider vinegar. Reduce over high heat until dry (flaming it really helps). 
6. Add the heavy cream and simmer  on low to medium heat for about 2 to 3 minutes. 
7. Add the butter a few cubes at a time, whisking constantly to combine. Continue adding butter to the full amount and add your salt and pepper to taste.
8. Serve your butter sauce over your fish (and mashed potatoes if you made them too) and enjoy!!!!



No comments:

Post a Comment

Your comments warm my heart!! Leave one for me and I PROMISE to email you back (unless you're a no-reply blogger in which case please fix that)!!