Tilapia with Balsamic Butter Sauce
Ingredients
1⁄4 cup balsamic vinegar
1 garlic clove, minced
1 tablespoon olive oil
4 (6-ounce) tilapia fillets
1⁄2 cup unsalted butter, cut into 8 pieces
Instructions
1. Simmer vinegar and garlic in small saucepan over medium heat until vinegar has reduced to thick syrup, about 5 minutes. Remove from heat.
2. Heat olive oil in large skillet over high heat. Season fish with salt and pepper. Sauté until golden, about 2 minutes per side, working in batches if necessary.
3. Rewarm balsamic syrup over low-heat. Whisk in butter 1 piece at a time. Season with salt and pepper and serve over tilapia.
Comments
The sauce comes from an epicurious.com recipe. I had already planned my own side, so I just used the recipe for the sauced fish component and ignored the rest. Hindsight 20⁄20, I probably should have reduced the sauce amount to take that into account.
This is an extremely simple and quick tilapia preparation. Even with cooking the fish in two batches due to using a smaller skillet, this was on the table in less than 20 minutes. I opted to use the delicious Pineapple Balsamic Vinegar that I picked up recently and it was a fantastic compliment to the mild (i.e., non-existent) flavor of the tilapia.
The only thing I would change in the future is the butter to vinegar ratio. I don’t know if it was due to the vinegar I used or what, but I would have preferred the sauce to be much less buttery and much more vinegary. Next time I might increase the vinegar to 3⁄4 cup and decrease the butter to 3⁄8 cup. Or something along those lines. This was so easy, though, that I’ll have no issues with trying it again. And often!
Shown here with Balsamicy Pasta Caprese.
Internet - Epicurious