Tilapia with Basil Citrus Cream
Ingredients
- 4 (4 oz.) tilapia filets
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tabelspoon flour
- 2 green onions
- 3 cloves garlic, minced
- 2 tablespoons coarsely chopped dry sundried tomatoes
- 1 lime, for zest and juice
- 2 tablespoons canola oil
- 1 cup clam juice
- ½ cup dry white wine
- ¼ cup frozen orange juice concentrate, thawed
- ½ cup fat free half & half
- 6 large basil leaves
Instructions
- Combine salt, pepper and flour in shallow bowl. Pat fish dry and dredge filets in flour mixture. Set aside.
- Chop sundried tomatoes coarsely. Slice green onions and mince garlic. Grate lime to remove zest, and then squeeze lime for juice, approximately 2 to 3 tablespoons.
- Heat oil in a large skillet over medium-high heat. Place fish in skillet cooking about 3-4 minutes per side, or until fish easily flakes when pierced with a fork. Move fish to a plate and cover lightly with aluminum foil.
- Add green onions and garlic; saute 30 seconds. Add tomatoes, clam juice, wine and lime juice; cook 5 minutes, or until reduced by half.
- Stir in orange juice concentrate and lime zest; return filets to skillet. Reduce heat to medium-low and simmer 2 to 3 minutes. Add half and half at last minute to heat through. Serve with capallini pasta or rice, if desired. Chiffonade basil and sprinkle over fish to serve.
Notes
Makes 4 servings
Nutrition information: 290 calories, 10 grams fat, 60 mg cholesterol, 620 mg sodium,22 grams carbohydrate, 25 grams protein
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