Sauteed tilapia with lime

4 Servings

Ingredients

Quantity Ingredient
1⅓ pounds Fish; about 1/2 inch thick
⅓ cup All purpose flour
Salt & pepper
1 Clove garlic; minced or pressed
½ cup Dry white wine
1 tablespoon Lime juice
½ teaspoon Margarine or butter
1 tablespoon Olive oil
3 Green onions; chopped

Directions

submitted by: bmarks@... (Bev)

The dish can be made using any of the following fillets: tilapia, sole, flounder, catfish or orange roughy Rinse fish and pat dry. Put flour in a plate and season with salt & pepper.

Dredge fillets in flour, patting to remove excess. Combine garlic, wine, lime juice and margarine in a small bowl. Heat olive oil in a large frying pan over medium-high heat. Add fillets without overlapping (you may need to cook in more than 1 batch). Cook until golden on bottom, about 3 minutes.

Turn and cook until opaque through the center, 1-2 minutes more. Transfer to a platter and cover with foil to keep warm. Add wine mixture to pan and boil, scraping up the cooked bits, until reduced by ½, 2-3 minutes. Stir in onions and heat about 30 seconds. Pour sauce over fish and serve. Serves 4.

cal:185/ total fat 5g/sat 1 g/chol. 54 mg/sdm. 114 mg/carbo 5g/ prot 22 g DAVE <DAVIDG@...>

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RECIPE ARCHIVE - 8 APRIL 1996

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