Pan Fried Tilapia with Lime Basil Beurre Blanc on a Bed of Wilt
Elevate your weeknight dinner with this exquisite recipe for Pan-Fried Tilapia with Lime Basil Beurre Blanc on a Bed of Wilted Spinach. Perfectly seasoned tilapia fillets are delicately pan-fried to golden perfection, creating a crisp exterior that complements the tender, flaky interior. The highlight of the dish is the luxurious lime basil beurre blanc sauce, a tangy and herbaceous blend of white wine, fresh lime juice, and creamy butter infused with aromatic basil. Served over a bed of garlicky wilted spinach, this dish strikes the perfect balance of rich, zesty, and fresh flavors. Ready in just 35 minutes, this restaurant-quality recipe is ideal for impressing guests or treating yourself to a gourmet meal at home. Keywords: pan-fried tilapia, lime basil beurre blanc, wilted spinach, easy seafood recipe, gourmet fish recipe.
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Recipe Information
Ingredients
- 4 Tilapia fillets
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 0.5 cup All-purpose flour
- 6 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 2 Shallots, finely minced
- 0.5 cup Dry white wine
- 2 tablespoons Fresh lime juice
- 2 tablespoons Heavy cream
- 2 tablespoons Fresh basil leaves, finely chopped
- 8 cups Fresh spinach leaves
- 2 cloves Garlic, minced
Instructions
Pat the tilapia fillets dry with paper towels. Season both sides with salt and ground black pepper.
Lightly dredge the tilapia fillets in all-purpose flour, shaking off any excess.
In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Add the tilapia fillets and cook for 3-4 minutes per side, until golden brown and cooked through. Remove the fish from the skillet and set aside on a plate, tenting loosely with foil to keep warm.
In the same skillet, reduce the heat to medium-low and melt 2 tablespoons of butter. Add the minced shallots and sauté until softened, about 2 minutes.
Pour in the white wine and lime juice. Increase the heat to medium and cook until the liquid is reduced by half, about 3-4 minutes.
Stir in the heavy cream and simmer for another 2 minutes. Gradually whisk in the remaining 2 tablespoons of butter, 1 tablespoon at a time, until the sauce becomes creamy and smooth.
Remove the skillet from heat and stir in the chopped basil. Taste and adjust seasoning with salt and pepper, if needed.
In a separate large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the fresh spinach leaves to the skillet and cook, stirring frequently, until wilted, about 2-3 minutes. Season with a pinch of salt and pepper.
To assemble, divide the wilted spinach evenly among four plates, creating a bed for the fish. Place a tilapia fillet on top of the spinach, then drizzle generously with the lime basil beurre blanc sauce.
Serve immediately and enjoy your elegant and flavorful dish!
Nutrition Facts
Calories |
1868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.0 g | 156% | |
| Saturated Fat | 56.5 g | 282% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 2744 mg | 119% | |
| Total Carbohydrate | 64.1 g | 23% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 3.0 g | ||
| Protein | 116.9 g | 234% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 272 mg | 21% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2689 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
