Tilapia In Wine And Worcestershire Recipes

STEAMED TILAPIA IN WINE SAUCE

Steps:

• Sprinkle fillets with 3/4 teaspoon salt and 1/4 teaspoon pepper. Place each fillet on 1 side of a piece of heavy-duty foil (about 18x12-in. rectangle). Top with peas, chives and butter. Drizzle with wine; sprinkle with the remaining salt and pepper. Fold foil around fish and peas, sealing tightly., Grill, covered, over medium heat 10-15 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape. Spoon juices over fish and peas. If desired, top with additional minced chives. Serve with rice.

PAN SEARED TILAPIA IN WHITE WINE LEMON SAUCE RECIPE - (4.1/5)

Steps:

• Cut the tilapia fillet in half so you have two smaller pieces. Make sure to really pat the fish down with the paper towel so that you get a really good sear. It should be relatively dry to the touch (or as dry as possible for a fish to be.) Dredge the two pieces lightly in the flour and shake off the rest. It should just be a thin white dusting of flour. Now season each side with seasoning salt and put to the side. Heat olive oil in a non-stick skillet over medium-high heat and place the fish in. Season the fish with the sea salt and sear on both sides until the fish develops a nice brown color and is white in the center. Now splash in the white wine and the butter and stir around. The sauce will thicken very quickly due to the fish being dusted in the flour. Remove the fish from the pan, pour sauce over fish, and squeeze with some lemon for a burst of freshness. I served my fish with a salad made of arugula, red onion sliced thinly, and some toasted almonds. I whipped up a quick vinaigrette (balsamic vinegar, olive oil, chopped garlic, salt and pepper). This recipe is super healthy and extra delicious.

BAKED TILAPIA WITH WHITE WINE AND HERBS

Steps:

• Preheat oven to 350 degrees F.
• Arrange the Tilapia side by side in a lightly oiled roasting tin or ovenproof dish.
• Pour over the wine, then sprinkle over the chopped garlic, most of the herbs, the salad onions and seasoning to taste.
• Place half the butter on each fish. Cover with a sheet of lightly oiled foil, seal in the fish.
• Bake in a preheated oven 350 degrees F, for 30-35 minutes.
• Transfer the Tilapia to a serving dish and keep warm.
• Pour the juices into a pan, stir in the blended cornflour and simmer for 2 minutes.
• Stir in the creme fraiche, pour over and serve immediately, sprinkled with the remaining herbs.

TILAPIA IN WINE AND WORCESTERSHIRE

Steps:

• Lightly flour fish filets.
• Season with salt, pepper, paprika.
• Combine olive oil, butter, wine, worcestershire and hot sauce in non-stick skillet, heat on medium-hi.
• Add tilapia, cook approximately 4 min; turn and cook on 2nd side for additional 4 minute.
• Remove and place on serving plates; serve with lemon wedges.

PARMESAN TILAPIA WITH A WHITE WINE SAUCE

Steps:

• Mix together 1/4 cup flour, Parmesan cheese, thyme, dill, and salt in a shallow dish.
• Pour 1/2 cup milk and 1/2 cup flour in two separate shallow dishes.
• Dip tilapia fillets into plain flour, then milk.
• Thoroughly coat the fillets with the seasoned flour; reserve the remaining seasoned flour.
• Melt butter in a large skillet over medium-high heat. Brown the fillets in the butter, about 2 minutes each side.
• Reduce heat to medium-low and continue to cook until the fish is easily flaked with a fork, 2 to 5 minutes more.
• Transfer the fillets to a dish.
• Increase heat to medium, and pour the remaining seasoned flour into the skillet.
• Whisk in white wine; cook and stir until reduced and thickened, about 5 minutes.
• Gradually stir in 1/4 cup milk. Reduce heat to low and allow sauce to simmer for 1 or 2 minutes more.
• Spoon sauce over tilapia to serve.

TILAPIA WITH WHITE WINE CAPER SAUCE

Steps:

• Place flour in a shallow dish. Season fish with salt and pepper and dredge in flour. Heat oil and 2 tablespoons of butter in a large skillet over medium-high heat. When butter starts to turn nutty brown, add fish; fry until golden brown, about 2 to 3 minutes each side. Transfer fish to plates and cover to keep warm.
• Add wine to the hot empty skillet and using a spatula, scrape any browned bits from the bottom. Let the wine reduce by half and then stir in the garlic, remaining butter and capers. Let sauce simmer for 1 to 2 minutes to blend the flavors. Pour a portion of sauce over each piece of fish and serve immediately.