Ready in 30 minutes
Tilapia is such a bland fish, it really needs to go with a sauce. This one plays nice with all the flavors.
"This was delicious. I don't think you really need that much flour though, wasted too much. I didn't have any brandy, so I put about a large pinch of brown sugar. I also used shallots instead, which was delicious because the shallots absorbed the lemon juice. I didn't go by measurement for lemon juice, I just added as needed while cooking. Don't be afraid to taste everything as you make it. :)"- shortcakehugs
Top-ranked recipe named "Tilapia with White Wine and Lemon Basil Sauce"
Place flour in a plate and set aside.
Rince and pat fish fillets with a paper towel, season both sides of fillet with salt and pepper and let stand until fillets are glistening with moisture, about 5 minutes.
Make the White Wine Sauce -- do it now while the fish is resting. (Following are the directions for the sauce)
Coat the Fish: Coat both sides of fillet with flour and shake off excess and place them on a separate plate or paper towel, preferably in one single layer.
Sauté the Fish: Heat 2 Tablespoons of the Olive Oil, 2 Tbl lemon juice, and 2 Tbl Butter over high heat in a large non-stick skillet until oil is shimmering, but not smoking. Place the fillets in a single layer and immediately reduce heat to medium-high.
** Depending on the size of your skillet and the amount of fish your making, you'll have to add more butter and lemon juice and saute the fillets in batches.
Without moving the fish, sauté for 2 to 3 minutes on each side and until the edges of fillet are opaque and bottoms are lightly browned. Use the "fish spatula" to gently flip fillets.
At the last minute of cooking, pour the sauce over the fish to warm it up. Serve immediately.
White Wine and Lemon Basil Sauce
1 tablespoon Olive Oil with some lemon juice (5 drops) added.
1 Small Yellow Onion, cut diagonally, to form rings.
1/2 cup white wine
2 Tbl brandy (plain)
2 tablespoons butter
5 or 6 leaves fresh Basil, cut crosswise with scissors to make thin strips.
4 Tbl lemon juice
In a sauce pan, heat 1 tablespoon of the Olive Oil over medium heat.
Sauté onions until softened and beginning to color, about 1 1/2 minutes
Add wine and brandy, increase heat to high and bring to boil, boil until reduced to 1/4 cup -- about 3-5 minutes. Remove sauce pan from burner and pour into another container, such as a bowl or a 4 cup measuring cup.
Whisk in butter and Basil – and the lemon juice.
Set aside and keep warm until the fish is done.
caseybehrendt 4 days 4 hours agoMy wife doesn't really like fish. She never has. But this is one of her favorite dishes now. She just said she would give it 6 stars.
dakotarussell 2 weeks agoThe sauce was great, but my fish came out a little mushy. Probably more to do with the quality of the filets and little to do with recipe, though.
FarNorthBlondi 3 weeks agoThe fish is great. Sauce a bit too much.
natster228 1 month agoThis recipe turned out great! After reading the comments I made some adjustments as well. I added Old Bay when seasoning the tilapia, used a little less lemon overall, added half & half to the sauce, sauteed mushrooms on the side and mixed them in with everything. Then I served it all over a bed of fettucine. This recipe had a lot more flavor than I expected which was great!
wes874 2 months agoGreat recipe and my family loved it. I added green peppers and heavy whipping cream to the sauce.
jacquelinecook1884 3 months agoThis was excellente!! I originally made it for my husband and I but my children (2, 6, & 7) LOVED it as well! I liked the lemony flavor and didn't have brandy, it still turned out great
Blairea 5 months agoSubstituted shrimp and added mushrooms. It was great! Will make again. Thanks!
kathyegignac 6 months agoDelicious! I'm not a fan of fish but this one is wonderful!
srivera09 7 months ago
andreskris 10 months agoLooks and smells good! Can't wait to try it!