Pan-Seared Tilapia with Lemon-Butter Sauce

 

1/2

cup dry white wine or chicken broth

1/4

cup fresh lemon juice

3

tablespoons finely chopped shallots

3/4

cup whipping (heavy) cream

1

teaspoon grated lemon peel

1/4

cup cold firm butter, cut into 4 pieces

1/4

teaspoon salt

1/8

teaspoon white pepper

4

skinless tilapia fillets or other medium-firm fish fillets (6 oz each)

1/4

teaspoon salt

1

tablespoon vegetable oil

1/4

cup chopped toasted hazelnuts (filberts) or almonds

• 1 In 2-quart saucepan, heat wine, lemon juice and shallots to boiling over medium-high heat. Boil uncovered 4 minutes, stirring occasionally, until liquid is reduced by half.
• 2 Add whipping cream to pan and heat to boiling, stirring occasionally. Boil uncovered 6 minutes, stirring occasionally, until sauce is thickened and reduced to about 1/2 cup. Remove from heat and add lemon peel. Beat in butter, 1 piece at a time, with wire whisk, adding the next piece only after the first has been completely beaten in and melted. When all of the butter has been beaten in, add 1/4 teaspoon salt and the white pepper. Cover to keep warm.
• 3 Sprinkle fish with 1/4 teaspoon salt; set aside.
• 4 In 12-inch skillet (preferably nonstick), heat oil over medium-high heat until shimmering and hot. Add fish and cook 3 minutes. Flip and cook 3 minutes longer or until edges begin to brown and fish flakes easily with fork.
• 5 To serve, spoon sauce over fish and sprinkle with nuts.