Pan-fried tilapia with caramelized shallots

September 22, 2010 § 7 Comments

So, to follow up on the cranberry beans and lemon couscous from the previous post, as promised here is the recipe for pan-fried tilapia with shallots. I love tilapia because it’s easy to cook, and even people who say they don’t like seafood often find they like tilapia. Plus, often it can be bought in bulk and then frozen. However, any other white fish fillet could easily be substituted depending on what you have around, or what your fishmonger has in stock.

I love the contrast between the silky fish, the tangy shallots, the butter, and the hint of lemon from the couscous, along with the tender beans, but of course you can definitely serve this with a nice leafy salad, or maybe some crusty bread and green beans…basically, anything you think would go well with butter and caramelized shallots would go great with this dish.

First, melt two tablespoons or so of butter over medium heat.

Meanwhile, zest a half lemon and finely slice about five or six shallots.

To the heated butter, add the sliced shallots. Keep stirring until they are golden and caramelized. You may need to turn the heat down medium-low to prevent burning; plus, low and slow usually means delicious caramelization for shallots and other alliums. It takes between five to ten minutes to reach optimum caramelization levels for shallots.

Remove the shallots from the heat and place in a separate dish. Add in the zest of half a lemon. Cover and keep warm.

Without wiping out the pan, add in the two tilapia fillets. You might need to add in a bit more butter and/or olive oil if you are concerned about sticking. Also, turn the heat up to medium-high.

If you are cooking more than two fillets I recommend cooking in batches. Or if you want, two pans (I’m jealous, by the way).

Flip the fish after about three minutes, and then cook another two minutes, or until the fish flakes easily and there is a nice golden-brown crust on the fish. Try not to overcook it though!

Remove the fillets from heat; cover and keep warm. Turn heat down to medium again.

In the pan, add the shallots back along with a tablespoon of butter.

Scrape up any browned bits, squeezing in the juice of half a lemon to make a loose, silky sauce. Taste and season with salt and pepper.

Serve the fish topped with the caramelized shallots and lemon-butter sauce. Enjoy immediately!

Pan-fried tilapia with caramelized shallots

Serves two

Ingredients

  • Three tablespoons butter, divided
  • Five to six shallots, thinly sliced
  • Juice and zest of one half lemon
  • Two tilapia fillets, or other white fish
  • Olive oil or extra butter, in case the pan needs it, to prevent sticking (optional)
  • Salt and pepper, to taste

1. Thinly slice shallots. Over medium-low heat, melt two tablespoons of butter. Add in the shallots, stirring occasionally, for five to ten minutes, or until shallots are caramelized. Remove from pan, and set aside in a bowl. Sprinkle in the lemon zest from half the lemon.

2. Increase heat to medium-high. Without wiping out the pan, add in the two tilapia fillets. You might need to add in a bit more butter and/or olive oil if you are concerned about the fillets sticking.

3. Flip the fish after about three minutes, and then cook another two minutes, or until the fish flakes easily and there is a nice golden-brown crust on the fish.

4. Remove the fillets from heat; cover and keep warm. Turn heat down to medium. Add in shallots and last tablespoon of butter. Scrape up any browned bits, adding in the juice of half a lemon to make a loose, silky sauce. Taste and season with salt and pepper. Serve fillets topped with shallot sauce, and enjoy right away.

Advertisements

Tagged: , , ,

§ 7 Responses to Pan-fried tilapia with caramelized shallots

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

What’s this?

You are currently reading Pan-fried tilapia with caramelized shallots at md kitchen.

meta

%d bloggers like this: