Sunday, March 27, 2011
Balsamic, butter give tilapia a boost
I don’t cook a ton of fish (perhaps it’s just because I prefer it raw, dunked in soy sauce?) but I try to keep an eye out for recipes that give me some underwater inspiration.
This balsamic butter sauce seemed like a good way to jazz up the blank, plain canvas that is tilapia, a fish I’ve cooked a couple times with mixed results. I found this sauce to be quite tasty, if not a little too heavy on the butter.
Next time around I’ll probably go for more balsamic and garlic, less butter. Perhaps ½ cup balsamic and two cloves of garlic mixed with ¼ cup (half stick) of butter would do the trick.
I rounded out the meal with a rice-of-many-colors mixture I found in the bulk bins of my favorite grocery store, and some mixed greens cooked and seasoned with a little bit of soy sauce, dried minced onion and red pepper flakes.
Tilapia with Balsamic Butter Sauce
¼ cup balsamic vinegar
1 garlic clove, minced
½ cup chilled butter, cut into half-inch cubes
6 4- to 5-ounce tilapia fillets
2 tablespoons olive oil
Salt and pepper
Simmer vinegar and garlic in small saucepan over medium heat until reduced to thick syrup, about five minutes. Reduce heat to low and whisk in butter, one cube at a time.
In a large frying pan, heat 1 tablespoon olive oil over high heat. Season three fillets with salt and pepper and cook until golden, about two minutes per side. Repeat process for the remaining fillets.
Drizzle fillets with sauce before serving.