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....
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