Pan Seared Tilapia with High Hook Wine

by Lauren Blacker

  • 1 lb tilapia or other white fish
  • the juice of 1 lemon
  • 1 TBS butter
  • ½ C white wine
  • 2 cloves garlic, minced
  • 2 shallots, thinly sliced
  • salt and pepper
  • ⅓ C chicken stock
  1. In a pan heated over medium-high heat with 2 tbs olive oil, place the fish filets down and sprinkle with salt and pepper. Sear each side until slightly brown with the edges a little crispy, then set aside.
  2. In the same pan, stir in the shallots and garlic, cooking for about 10 minutes or until the shallots have softened.
  3. Add in the white wine, letting it simmer for a few minutes, and then add in the butter, lemon juice and chicken stock. Bring to a simmer, letting it cook for about 8-10 minutes, stirring occasionally.
  4. Add the fish back in, spooning the sauce over the fish to let it cook in.
  5. Serve the fish with a spoonful of sauce and a spoonful of shallot mixture. We love to serve this with roasted asparagus or broccolini.