Sauteéd Tilapia with Lime

in ,
  • 1 (11/3 pound) tilapia fillet, about ½ inch thick
  • 3 tablespoons all-purpose flour
  • 1 garlic clove, minced or pressed
  • Salt and pepper
  • ½ cup dry white wine
  • 1 tablespoon Nellie & Joe’s Key West Lime Juice
  • ½ tablespoon butter
  • 1 tablespoon olive oil
  • 3 green onions, chopped

Rinse fish and pat dry. Put the flour on a plate and season with salt and pepper. Dredge the fillets in the flour, patting to remove excess. In a small bowl, combine garlic, wine, Nellie & Joe’s Key West Lime Juice and butter then set aside. Heat the oil in a 10 to 12-inch frying pan over medium-high heat. Add the fillets without overlapping (you may need to cook in 2 batches). Cook until golden on the bottom, about 3 minutes. Turn the fillets over and cook until opaque through the thickest part, 1-2 minutes more. Transfer the fish to a platter and keep warm (cover with foil or place in a 200° oven). Add the wine mixture to pan and boil, scraping up cooked bits, until reduced by half, 2-3 minutes. Stir in the onions and heat on low about 30 seconds. Pour the sauce over the fish and serve.