Pan-Fried Tilapia with Garlic-Butter Balsamic Sauce 2


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I don’t know about you, but we certainly don’t eat enough seafood around here. We used to buy fresh fish, but haven’t done so since starting our debt-free journey in 2011. Luckily, we recently found some fish on sale at Aldi, so we bought 2 lbs. of tilapia fillets for less than $6. A bit on the pricier side for us, but we were able to split it between two meals. Always a plus!

Pan-Fried Tilapia with Garlic-Butter Balsamic Sauce l Love.Bake.Read

This meal was so incredibly quick and easy. While the sweet taters baked in the oven, I warmed some sweet peas, made the garlic-butter balsamic sauce, and pan-fried the tilapia. At first, I felt guilty about using butter in the sauce, but then realized the rest of the meal was veggies, so it was all good. Plus, it’s not that much butter.

Pan-Fried Tilapia with Garlic-Butter Balsamic Sauce l Love.Bake.Read

Let’s talk about this 3-ingredient sauce for a second. I love balsamic vinegar—such tangy goodness! I really wasn’t sure about adding garlic to the sauce, but it worked really well. The garlic-flavor came through nicely, without overpowering the dish. Oh, the butter! It added such a deep richness to this sauce. We were thrilled with how this dish turned out.

There are so many delicious and good-for-you veggies in the dish, which along with the fish will keep you healthy-full for a while. I was actually surprised by how content I still felt when I woke up the next morning. Must have been all that protein and fiber!

Quick, easy, and healthy—you just can’t go wrong with this one!

Tilapia with Garlic-Butter Balsamic Sauce

Yields 4 servings

For the sweet potatoes

  • non-stick spray
  • 2 large sweet potatoes
  • 2 tbsp. canola
  • salt

For the sweet peas

  • 1 (16 oz.) bag frozen sweet peas
  • 2 tbsp. water
  • salt

For the garlic-butter balsamic sauce

  • 2 tbsp. unsalted butter
  • 3 small garlic cloves—minced
  • ¾ cup balsamic vinegar

For the tilapia

  • 2 tbsp. canola oil
  • 8 tilapia fillets (I used 1 lb. of tilapia)
  • salt and pepper

Directions

For the sweet potatoes

Preheat the oven to 425 degrees. Line a baking sheet with foil and spray with non-stick spray.

Peel and dice the sweet potatoes into 1-inch cubes. Toss them with the canola to coat and sprinkle with salt. Spread into an even layer on the foil-lined baking sheet. Bake for 15 minutes. Flip the potatoes with a spatula and bake for 20-25 more minutes, or until fork tender. Remove from oven and set aside.

For the sweet peas

Add the frozen peas and water to a microwave-safe baking dish. Cover with plastic wrap and heat in microwave for 3 minutes. Stir and heat for another 2-3 minutes. Drain in a colander. Transfer the peas to the bowl with the sweet potatoes and sprinkle with salt. Gently toss to mix and set aside.

For the garlic-butter balsamic sauce

Heat the butter in a small pot set over medium-low heat. Once melted, add the garlic and cook for 1-2 minutes. Be careful not to burn the garlic or it will taste bitter! Remove from heat for 1 minute—do not skip this step! The butter will splatter dangerously if you add the vinegar immediately (I learned the hard way). Carefully and slowly add the vinegar—if it starts to splatter, stop and wait. Once you add all the vinegar, whisk to combine and set the pot back over medium-low heat. Simmer for 10-15 minutes, or until the sauce has reduced by about half. Remove from heat, or keep on low while you prepare the fish.

For the tilapia

Pat the fillets dry with a paper towel and sprinkle with salt and pepper. Heat 2 tsp. of oil in a large skillet set over medium heat. Add 4 tilapia fillets and cook for 4 minutes. Brush a tiny bit of oil (about 1 tsp. total) on the sides of the tilapia facing-up in the pan, gently flip, and cook for an additional 3-4 minutes. Remove and place on a paper towel-lined plate. Repeat with the 4 remaining fillets.

To serve

Add some of the sweet potato-pea mixture to a plate, top with 2 tilapia fillets, and drizzle generously with some of the garlic-butter balsamic sauce. Serve immediately.

Source

Slightly adapted from Spark Recipes

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