Place a wire rack in a large rimmed baking pan; set aside.
Recipe
Author
Celebrity Chef Andrew Zimmern
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Description
Dress up tilapia with a bright lemony wine sauce. Serve with Charred Broccolini and orecchiette pasta for a simple weeknight meal or as an elegant entree for entertaining.
Servings and Ingredients
Ingredients
Serves 2
| Quantity | Ingredient | Add |
|---|---|---|
| 2 Hy-Vee large eggs | ||
| 2 tbsp. Hy-Vee 2% reduced-fat milk | ||
| 1 c. Hy-Vee all-purpose flour | ||
| 1 tsp. finely ground Hy-Vee sea salt, divided | ||
| ½ tsp. finely ground Hy-Vee black pepper, divided | ||
| 1 lbs. Fish Market fresh skinless tilapia fillets, 1/4 to 1/2 in. thick | ||
| 1 tsp. Badia Andrew Zimmern Food Adventures Italian seasoning | ||
| 7 tbsp. Hy-Vee unsalted butter, divided | ||
| 1 lemon, thinly sliced | ||
| ½ c. dry white wine | ||
| 1 c. seafood stock or homemade fish stock | ||
| 3 tbsp. fresh lemon juice | ||
| ¼ c. chopped Italian parsley , divided | ||
| Hot cooked orecchiette pasta, for serving | ||
| Charred Broccolini, for serving |
Things To Grab
- Wire rack
- large rimmed baking pan
- 2 shallow bowls
- Paper towels
- Large skillet
- 12-in. cast-iron skillet
Directions
Whisk together eggs and milk in shallow bowl. Stir together flour, 1/2 tsp. salt, 1/4 tsp. black pepper in another shallow bowl. Set aside.
Pat fish fillets dry with paper towels; season with Italian seasoning and remaining 1/2 tsp. salt and 1/4 tsp. pepper. Set aside.
Melt 2 Tbsp. butter in a large skillet over medium heat. When the butter starts to brown, add the lemon slices in a single layer. Cook for 2 to 3 minutes or until edges are slightly charred. Remove from heat; set aside.
Melt 3 Tbsp. butter in a 12-in. cast-iron skillet over medium heat. Dip fish fillets, one at a time, in flour mixture; shake off excess. Then dip in egg mixture. Carefully place in skillet in a single layer. Cook for 2 to 3 minutes or until bottoms are golden brown. Turn and cook for 1 to 2 minutes or until fish flakes easily with a fork (145 degrees). Transfer to wire rack in baking ban.
Remove skillet from heat. Carefully add wine to skillet; return to heat and scrape brown bits from bottom of skillet. Stir in seafood stock, lemon juice and 2 Tbsp. parsley; bring to a boil. Reduce heat to medium-low. Simmer for 7 to 8 minutes or until sauce is reduced to about 1/3 cup.
Return fish fillets to skillet; arrange lemon slices on top with charred sides up. Cut up remaining 2 Tbsp. butter; add to skillet. Simmer for 1 to 2 minutes or until fish is heated through, basting occasionally with sauce.
To serve, transfer fish fillets with lemon slices to serving plates; sprinkle with remaining 2 Tbsp. parsley. Drizzle with pan sauce. Serve with orecchiette pasta and Charred Broccolini, if desired.
Nutrition facts
Servings
950 Calories per serving
Amounts Per Serving
- Total Fat: 50g
- Cholesterol: 410mg
- Sodium: 1440mg
- Total Carbohydrates: 55g
- Protein: 60g
Daily Values
0%
Iron 35%
0%
Calcium 10%
0%
Vitamin D 40%
0%
Potassium 20%