This is a light and quick dish to make. Perfect for lunch or to entertain when there is not much time to cook. Tilapia is so versatile, and so easy to cook with; It always comes out great.
- 1 Tilapia filet
- 2 or 3 rosemary sprigs
- 3 or 4 ginger shaved slices
- 1 tbsp of vegetable oil
- 1 tbsp of butter
- Salt and pepper
Preheat a non-stick pan to medium-high heat. Once the pan is hot add the oil and butter, followed by the rosemary and ginger slices. Spread around the pan as the butter melts and add a pinch of salt.
Season the tilapia with salt and pepper and place it in the pan. Cook for 2 – 3 minutes until it turns light brown. Turn it and cook the other side for the same amount of time. Don’t forget to baste the fish for maximum moist and flavor.
When the fish is cooked through (about 3 minutes on each side), set it aside and let it rest.
Optional: Cook some veggies
To accompany the fish I made some carrots, right on the same pan as the fish, while the fish was resting. You can make carrots, asparagus, zucchini, etc. Basically anything you want, tilapia goes well with anything.
To cook some carrots turn up the heat on the pan to high. Add your carrots and some salt. Cook the carrots for 2-3 minutes.
How about that sauce?
With all the flavor that is left on the pan, might as well make a sauce. It is super easy! To make the sauce we will need the following:
- 1 tbsp of all purpose flour
- 1 tbsp of butter
- 1/2 cup of white wine
- 1/2 cup of chicken stock (or water if no stock in sight)
Use the same pan to make the roux. Reduce the heat on the pan to medium and remove the pan from the heat for a bit. Add the butter and flour and mix well. This created a creamy paste texture of a light yellow color.
Turn the roux into a sauce
Put the pan back on the heat and add the white wine. This will probably thicken up really quick, so when it does add the chicken stock and mix well. Turn the heat to medium-low and let the reduce the sauce until desired consistency.