Sautéed Tilapia with Mustard Chive Sauce

Dredged in seasoned flour with a pan-made Dijon mustard and fresh chive sauce; this is as easy as it is light; perfect with a rice pilaf on the side.

This recipe will work with any white fish with a flaky texture, such as flounder, sole, catfish, red snapper or trout. I ran across this recipe on the Food Network website. That recipe called for broiling the fish, however, and I think my pan frying technique with seasoned flour was a better way to go. It certainly added to the sauce, which is made à la minute after the fish has been fried.

This dish and the mustard chive sauce in particular went very well with the Kitchen Tapestry recipe for Rice Pilaf.

Sautéed Tilapia with Mustard Chive Sauce

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Yield: 4

Author: Major Walloughby

Dredged in seasoned flour with a pan-made Dijon mustard and fresh chive sauce; this is as easy as it is light; perfect with a rice pilaf on the side.

Ingredients

For the Tilapia

• 4 Tilapia fillets, about a pound
• 1/2 stick butter
• 3 tbsp peanut oil
• 1 cup all-purpose flour
• 1/2 tbsp paprika
• 1/2 tbsp fine sea salt
• 1/2 tbsp garlic powder
• 1/2 tbsp black pepper
• 1/2 tbsp onion powder
• 1/2 tbsp dried ground oregano
• 1/2 tbsp dried ground thyme
• 1 tsp cayenne pepper

For the Sauce

• juice of 1/2 fresh lemon
• 1/4 cup heavy cream
• 1 tsp honey
• 1 tbsp Dijon mustard
• 2 tbsp fresh snipped chives
• 1/8 tsp fine sea salt
• 7-8 grinds freshly cracked black pepper

Instructions

For the Tilapia

1. Season the flour with the paprika, salt, garlic powder, pepper, onion powder, cayenne pepper, oregano and thyme. Stir it well in a dry mixing bowl to ensure even incorporation of the seasonings.
2. Your fish fillets need to be a little damp, but not wringing wet.
3. Put the flour mixture on a paper plate and press the fish one side at a time into the mixture, ensuring each part of the fillet is evenly coated.
4. Allow the fish to rest a minute on another paper plate, but do not stack them.
5. Place ½ stick butter and the peanut oil in a cast iron skillet and heat to the smoking point.
6. Place the fish fillets into the oil. Cook until browned 4-5 minutes, carefully turn, and cook another 3-4 minutes.
7. Remove to paper towels while you finish the sauce.

For the Sauce

1. De-glaze the pan with the lemon juice, scraping up all the browned bits.
2. Add the cream and mustard. Test for seasoning with salt and pepper and add the honey to sweeten the sauce a little to your liking.
3. Bring the sauce to a boil and reduce the sauce slightly until it coats the back of a spoon, stirring constantly.
4. Finish with the chives. Serve on top of the fish fillets or on the side as you prefer.

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Seafood, Fish, Tilapia, Mustard Chive Sauce

Seafood & Fish

American