Tilapia In a Pesto Cream Sauce

Tilapia is such a mild and versatile fish.  I like to change meals up by incorporating more seafood and Tilapia is a great way to do it.  This is also one of the quickest meals to make and good for you.  Tilapia is available everywhere and you can pretty much get it year round.  This is not a thick piece of fish, so it cooks quickly.  I love a Savignon Blanc or even a lighter red like a Pinot Noir with this dish.  Cheers!

Serves 4

4 pieces of Tilapia from the Seafood dept. in your store.

1 Cup flour.

1 Tbs.  Extra Virgin Olive Oil.

1 Tbs. Butter.

1 Cup cherry tomatoes cut in half.

3/4 Cup of your favorite Pesto.

1/3 Cup half and half, whole milk or heavy cream.

Salt and Pepper.


Salt and pepper both sides of Tilapia.  Put flour on a plate and dredge both sides of the Tilapia in the flour.  Shake off extra flour.  There should be a very small film of flour left on the fish. 

Heat olive oil and butter in a saute pan.  Add the tomatoes and let them cook for 5 minutes.  Turn heat up to high and add the fish pieces to the pan.  Saute for 5 minutes then flip the fish and cook the other side another 5 minutes.  Take fish out of the pan and cover with foil.  Add the pesto and cream to the pan with the tomatoes.  Stir and bring up to a simmer.  Add fish back into the saute pan with the sauce. Cook another minute.  Serve with couscous, rice, vegetables or a salad.


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