Sautéed Tilapia and Lime


1 1/2 lbs. fresh tilapia fillets
1/2 cup all purpose flour
1/4 t. salt
1/4 t. pepper
1 clove pressed garlic
1/2 cup dry white wine
1 T. lime juice
1/2 T. butter or margarine
1 T. olive oil
3 chopped green onions



Rinse the tilapia fillets and pat them dry. Put the flour on a plate and season it with the salt and pepper. Dredge the talipia fillets in the seasoned flour and pat them to remove the excess flour. In a small bowl, mix the pressed garlic, white wine, lime juice and butter. Heat the olive oil in a large frying pan over a medium-high heat. Place the fillets (without overlapping) and cook until golden brown on the bottom (3-4 minutes). Turn the fish and cook until opaque throughout (1-2 minutes). Place the fillets on a serving plate and cover them with aluminum foil to keep warm.

Add the wine mixture to a sauté pan and bring it to a boil. Scrap the cooked bits until the mixture is reduced by half (2-3 minutes) and stir in the onions. Heat for 30-40 seconds and pour the sauce over the talipia fillets just before serving. Makes 4 servings.

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