Pan-Seared Tilapia with Lemon-Butter Sauce

Step up fish with lemon-butter sauce makes tasty dinner for fish lovers. MORE + LESS -

Sauce

1/2

cup dry white wine or chicken broth

1/4

cup fresh lemon juice

tablespoons finely chopped shallots

3/4

cup whipping (heavy) cream

teaspoon grated lemon peel

1/4

cup cold firm butter, cut into 4 pieces

1/4

teaspoon salt

1/8

teaspoon white pepper

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

1/4

teaspoon salt

tablespoon vegetable oil

1/4

cup chopped toasted hazelnuts (filberts) or almonds

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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.

Why it Works: Oil and Water Alaskan oil slicks and vinaigrettes are examples of a general rule of nature: Oil and water do not mix. So how do we explain mayonnaise and the sauce for this dish? Both are full of oil and butter, yet they stay creamy and smooth. Both sauces (mayonnaise is technically a sauce) contain emulsifiers, which are attracted to both oil and water. When present in a sauce, emulsifiers act as a bridge between oil and water, preventing them from separating.