drunken tilapia

Lionors avatar
By Alix D
from The terminally messy desk, TX

Tilapia's a tasty, inexpensive, and quick-fix white fish and one that's calorie-friendly to boot. I came across this recipe ages ago while trying to find something quick and easy to serve as a main course alongside our homegrown asparagus, and have fixed it any number of times. Unfortunately, I can no longer find the original source to link directly to the recipe. However, it's so good (and simple!) I wanted to share so that the recipe could be enjoyed and not lost. I hope you like it as much as my family has.

serves 2
prep time 5 Min
cook time 15 Min
method Stove Top

Ingredients For drunken tilapia

  • 2 tsp
    unsalted butter
  • 1 clove
    pressed garlic (or 1/2 tsp minced)
  • 2 tsp
    olive oil
  • 1/2 c
  • 2 4-6 oz
    tilapia fillets
  • 1/2 c
    dry white wine (or use white grape juice with a splash of cider vinegar)

How To Make drunken tilapia

  • 1
    Rinse fish and gently pat dry, but leave it just a wee bit damp. Melt the butter in a skillet over medium heat; add garlic and olive oil and cook for just a minute or two.
  • 2
    Place flour in a pie pan. Dip damp fish into flour, lightly coating both sides; add to skillet and saute for about 4 minutes per side.
  • 3
    Reduce heat and add wine; cover and simmer for about 5 minutes. Serve immediately.
  • 4
    Goes well with asparagus and rice pilaf. Both fresh parsley and fresh microgreens work well as a garnish. I've also served the fish on a bed of fresh microgreens, and it's delicious that way, too.