Pan-Seared Tilapia with Lemon-Butter Sauce

 

Ingredients

Sauce

• 1/2

  cup dry white wine or chicken broth
• 1/4

  cup fresh lemon juice
• 3

  tablespoons finely chopped shallots
• 3/4

  cup whipping (heavy) cream
• 1

  teaspoon grated lemon peel
• 1/4

  cup cold firm butter, cut into 4 pieces
• 1/4

  teaspoon salt
• 1/8

  teaspoon white pepper

Tilapia

• 4

  skinless tilapia fillets or other medium-firm fish fillets (6 oz each)
• 1/4

  teaspoon salt
• 1

  tablespoon vegetable oil
• 1/4

  cup chopped toasted hazelnuts (filberts) or almonds
• 
  

Steps

1 In 2-quart saucepan, heat wine, lemon juice and shallots to boiling over medium-high heat. Boil uncovered 4 minutes, stirring occasionally, until liquid is reduced by half.

2 Add whipping cream to pan and heat to boiling, stirring occasionally. Boil uncovered 6 minutes, stirring occasionally, until sauce is thickened and reduced to about 1/2 cup. Remove from heat and add lemon peel. Beat in butter, 1 piece at a time, with wire whisk, adding the next piece only after the first has been completely beaten in and melted. When all of the butter has been beaten in, add 1/4 teaspoon salt and the white pepper. Cover to keep warm.

3 Sprinkle fish with 1/4 teaspoon salt; set aside.

4 In 12-inch skillet (preferably nonstick), heat oil over medium-high heat until shimmering and hot. Add fish and cook 3 minutes. Flip and cook 3 minutes longer or until edges begin to brown and fish flakes easily with fork.

5 To serve, spoon sauce over fish and sprinkle with nuts.