Recipe - Sauteed Tilapia With Lime

1 1/3 pound Fish; about One half inch thick
1/3 cup All purpose flour
Salt & pepper
1 Clove garlic; minced or
pressed
One half cup Dry white wine
1 tablespoon Lime juice
One half teaspoon Margarine or butter
1 tablespoon Olive oil
3 Green onions; chopped

submitted by: bmarks@pipeline.com (Bev)
The dish can be made using any of the following fillets: tilapia, sole,
flounder, catfish or orange roughy

Rinse fish and pat dry. Put flour in a plate and season with salt & pepper.
Dredge fillets in flour, patting to remove excess. Combine garlic, wine,
lime juice and margarine in a small bowl. Heat olive oil in a large frying
pan over mediumhigh heat. Add fillets without overlapping (you may need to
cook in more than 1 batch). Cook until golden on bottom, about 3 minutes.
Turn and cook until opaque through the center, 12 minutes more. Transfer
to a platter and cover with foil to keep warm. Add wine mixture to pan and
boil, scraping up the cooked bits, until reduced by 1/2, 23 minutes. Stir
in onions and heat about 30 seconds. Pour sauce over fish and serve. Serves
4.

cal:185/ total fat 5g/sat 1 g/chol. 54 mg/sdm. 114 mg/carbo 5g/ prot 22 g

DAVE DAVIDG@CLAM.RUTGERS.EDU

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RECIPE ARCHIVE 8 APRIL 1996

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