Pan Seared Citrus Tilapia

This recipe is inspired from an article we saw in the magazine Cooking Lite, years ago. When we are at our best, healthy selves, this recipe comes out often. It also pulls together very quickly for an easy weeknight dinner.

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The shallots are a bit more mild than onions, which is good, because this recipe uses a lot of shallots! Chop as finely as possible.

Next, Squeeze the Citrus

This is what makes this so simple. Just a squeeze of lemon, squeeze of lime and a few other ingredients, makes this dish easy to pull together for a quick dinner.

Pan sear the filets in a bit of olive oil. These were large tilapia filets, so we only used two . The sauce makes plenty for up to four 6oz. filets. Once the tilapia is done, set to the side in a separate dish and keep warm.

Next place the lemons in the hot pan. Slightly caramelize for a lemony, sweet finish.

While the fish is keeping warm and the lemons set to the side, it’s time to make the sauce. First, start with sautéing the shallots in olive oil.

Time to add the wine

Don’t let shallots burn! Once translucent, add the wine. Scrape up all the shallots on the bottom.

After the wine, then add the garlic and sherry vinegar.

Then the lemon juice

Now the sauce is coming together. Continue to stir while adding the lemon juice.

Warm tilapia ready for that delicious citrus sauce. This could be made with any lighter fish, but tilapia is inexpensive and can be found in most grocers. It’s definitely not going to be a leftover night!

30 Minute Meal

We served with rice, steamed broccoli and extra sauce. A California Pinot Nior was a nice accompaniment for this delicious, healthy dinner.

Yield: 4

Author: Jennifer Hipskind

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Pan Seared Citrus Tilapia

A light and healthy tilapia in a warm citrus vinaigrette. Easy to make, for a quick weeknight dinner.

Prep time: 20 MinCook time: 10 MinTotal time: 30 Min

Ingredients

• 4 tilapia filets (about 6 oz each)
• 2 lemons (juice of) or 1/4 cup + 8 thin slices of lemon
• 1 lime (juice of) or 2 tablespoons
• Salt and pepper to taste
• 3 tablespoons olive oil (lemon flavored olive oil works great)
• 1 cup white wine
• 2 cloves garlic; finely minced
• 2 teaspoons sherry vinegar
• Parsley (for garnish)

Instructions

1. Salt and pepper the tilapia filets.
2. Heat a large skillet with 2 of the tablespoons of olive oil to medium high. When oil is shimmering add the fish filets gently to the pan. Cook for 7 minutes or until the fish is slightly browned. Turn and cook for another 5-7 minutes. Remove from the pan and keep warm on a seprate platter.
3. In the hot skillet, place the lemon slices. Cook for about 1 minute and turn. Cook for about a minute more browning slightly on both sides. remove to a separate plate for the garnish.
4. In the skillet, add the final 1 tablespoon of olive oil. Reheat and add the shallots. Cook for about 2 minutes or until translucent. Add the wine, scraping up any browned bits. Add the garlic and sherry vinegar. Stir all until incorporated.
5. Add the citrus, lemon and lime juice. Simmer for 2 minutes and reduce slightly.
6. Pour over the fish in the warmed platter. Sprinkle with a bit of parsley and the browned lemons. Enjoy!