Sautéed Tilapia (The All Wisconsin Dish)
Mar 5, 2012
Enjoy lightly sautéed Swiss chard, fingerling potatoes and shallots topped with fresh tilapia. Drizzle browned butter over the finished entrée for a quick, healthy and fulfilling meal.
(Recipe courtesy La Merenda Restaurant in Milwaukee, WI.)
(Recipe courtesy La Merenda Restaurant in Milwaukee, WI.)
- Servings
- 2 servings
- Prep time
- 10 minutes
- Total time
- 35 minutes
- Course
- Entree
Ingredients
- 8 Tilapia Fillets, de-skinned
- 1 tablespoon of flour (use brown rice flour to make gluten free)
- 4 Tablespoons of butter
- 4oz kale (or chard), de-stemmed and torn in smaller pieces
- 1lb fingerling potatoes, roasted and cut in half
- 2 shallots, julienned
- 1 tablespoon of minced garlic
- Salt and pepper
Instructions
-
Pre-heat oven to 350°. Clean and roast potatoes until tender, about 20 minutes, set aside to cool down a bit before cutting.
-
Using half the butter, sauté shallots over medium heat until translucent. Add garlic and cook for one minute. Add kale and cut up potato pieces and cook until is wilted. Season to taste and put aside
-
In a large sauté pan over medium heat add remaining butter. Season tilapia fillets with salt and pepper and dredge in flour. Add fillets to sauté pan skin side down first and cook until golden color (about 2 minutes), flip over and cook for another 2 minutes. Remove tilapia from pan and continue to cook butter until it browns
-
Plate kale-potato mixture, place tilapia on top and pour brown butter over fish.