Tuesday, January 10, 2012

Grilled Tilapia with Lemon Butter Sauce Recipe

It is pouring down rain here in Cali. Taylor had the night off last night and so she stayed at a girlfriends house. When she walked in the door this morning she said: "Comfort food Mommy?" She knows I tend to spend the entire day in the kitchen on the rare rainy days. She was excited to see I had already been busy in the kitchen and there were a bunch of sweet treats waiting for her. I made her wait until she ate a proper breakfast. I just threw together a frittata for her to gobble down. Then she dug into the cookies. I could go on and on about the things I baked, cooked, stewed, today. But instead, I will let you know what we ate for dinner. 

Grilled Tilapia with Lemon Butter Sauce 
4 Tilapia fillet's
Salt and Pepper
Olive Oil
3 tablespoons lemon juice
1 teaspoon red wine vinegar
3 tablespoons vermouth
3 tablespoons cream
1/2 cup butter
1 teaspoon sugar

Preheat grill or skillet. Season fish with salt and pepper. Place a skillet on the stove and turn on high heat. Brush grill or drizzle skillet with olive oil. Cook fish until done, depending on thickness and size of fillets, about 5 minutes. There is no reason to turn the fish. Let it cook on one side.

 In a separate skillet, add lemon juice, vermouth and red wine vinegar. Reduce by half over medium heat. Reduce heat to simmer and add cream. It will curdle. Keep whisking to break up the curds. Add sugar. Whisk well again and start adding butter in pats. Let each pat melt into the sauce before you add the next pat. Simmer until thickened and serve over grilled fish. I served the fish over rice. Even the picky boy had seconds. 
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