Tilapia W/ Citrus Bagna Cauda

5.0(11)

Adapted from Everyday Italian, the flavors are heavenly in this dish! I recommend(from reading reviewers advise) that you double the sauce!

by Sharon123·published 2005-05-30

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Tilapia

Servings

6 serving(s)

Total time

25 min

prep 15 min

Calories / serving

285 kcal

Ingredients (11)

serves

3 tablespoons unsalted butterbutter
2 tablespoons extra virgin olive oil, plusextra-virgin-olive-oil
4 -8 teaspoons extra virgin olive oilextra-virgin-olive-oil
4 anchovy fillets, minced (optional)
2 teaspoons minced garlicgarlic
2 tablespoons orange juiceorange-juice
2 tablespoons thinly sliced fresh basil leavesbasil
1 teaspoon lemon zestlemon
1 teaspoon orange zestorange
6 (6 ounce) skinless tilapia filletstilapia
salt & freshly ground black peppersalt-and-pepper

Instructions (4 steps)

01Cook the butter and 2 tablespoons extra-virgin olive oil in a heavy medium saucepan over medium low heat just until the butter is melted, stirring frequently. Add the anchovies, if using, and stir until the anchovies dissolve, about 2 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Remove from the heat. Stir in the orange juice, basil, and lemon and orange zests. Season the sauce, to taste, with salt.
02The bagna cauda sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm it before using.

04Sprinkle the fish with salt and pepper and brush both sides of the fish with the remaining 4-8 teaspoons extra-virgin olive oil. Working in 2 batches, fry the fish until just opaque in center, about 3 minutes per side. Transfer fish to platter. Cover with foil and keep warm in the oven while cooking the second batch of fish. Drizzle the sauce over and around the fish and serve. Enjoy!

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