Every now and then I need to change it up. I get bored with the same old stuff and need to try something new. This is a great recipe and it's a great way to inject a little life into tilapia, or any other thin-filleted fish.
Grilled Tilapia with Lemon-Butter Sauce
(Adapted from Bobby Flay)
1/2 c. dry white wine
1 shallot, diced
1 stick unsalted butter, room temperature
1 tsp. fresh minced parsley
Salt and pepper
2 8-oz tilapia fillets
Zest 1 lemon. Juice both lemons and set aside. In a small pot, whisk together lemon juice, lemon zest, wine, and shallot. Cook over high heat until reduced to half. Remove from heat, cool slightly. When lemon mixture is warm, cut in butter and whisk together. Add parsley. Season with salt and pepper. Cover with plastic wrap and refrigerate for at least 30 minutes. Bring to room temperature before serving!
Heat grill over high heat. Brush fillets with olive oil and season with salt and pepper. Grill fish for 4 minutes per side, until golden brown and fish flakes easily with a fork.
Plate fish and top with lemon butter sauce. Serve immediately.
- A seasoning like Old Bay would work well here. I stuck with salt and pepper to keep it light and clean.
- This comes together quickly. I made my butter sauce this morning and then dinner was ready in a manner of minutes once I yanked it out of the fridge and put my fish on the grill pan.
- The fresh parsley is great here. It really brightens up the butter sauce (and I loved using herbs from my garden!).
- The butter sauce would actually work well with shrimp, or another thin-filleted fish. It's a nice, simple recipe to have in your arsenal.
- I served this with an orzo salad which also used lemon zest and shallots. They were wonderful compliments to each other!