Pan seared Tilapia with a Lemon Butter Sauce
5 cloves of garlic
1 Tbsp olive oil
1 cup dry white wine
1/2 cup chicken stock
1 stick of butter (1/2 cup), cut in pieces
Zest and juice of 1 lemon
2 lbs Tilapia fillets (depending on their size, about 2 per person)
1 cup of flour
First prepare the sauce:
Saute the garlic in a medium sauce pan with the olive oil, until soft. Add the wine and simmer until reduced, about 10 minutes. Add the chicken stock, simmer to reduce again, about 10 more minutes. Add the lemon zest. Add the butter, a few pieces at a time, and whisk until melted. Add the lemon juice and set aside. You can keep it warm on the stove with the heat on minimum.
Flour the fish fillets. Heat 1 Tbsp of Olive oil in a non stick pan and saute the fish, about 2-3 minutes per side.
Serve hot with the sauce and some wild rice.