Ingredients
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9 1/2 ounces skinless tilapia fillets, approx
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salt & freshly ground black pepper
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1/8 teaspoon sugar
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1/2 teaspoon paprika
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2 teaspoons extra virgin olive oil
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1 teaspoon unsalted butter
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1/2 cup lime juice
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1 1/2 cups white wine
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3 tablespoons minced garlic
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3 tablespoons minced shallots
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1 tablespoon cream
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6 ounces unsalted butter
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4 tablespoons fresh basil, julienned
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fresh spinach, 1 bag, washed, stemmed and patted dry
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1 garlic clove, peeled
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1/2 teaspoon cracked black pepper
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Instructions
- For the sauce; combine the lime juice, wine, garlic and shallots in a wide pan, bring to a boil and reduce to 1/4 the volume.
- Pour into a bowl and stir in the cream.
- Whisk in the butter, 1 TBS at a time, until thoroughly combined.
- Stir in the fresh basil and hold the sauce in a warm place until ready to serve.
- For the spinach, slice the garlic into thin slivers.
- Heat a large saute pan over medium heat for 30 seconds.
- Add the butter and, when half of it has melted, add the garlic.
- Cook, stirring constantly, for about 45 seconds or until the garlic is tender and fragrant.
- Add the spinach leaves, and season with salt and pepper.
- Use tongs or a spatula to stir the spinach so it cooks evenly.
- Remove from heat when all spinach leaves have wilted, setting aside to keep warm while you cook the fish.
- Divide the fillets into 4 pieces.
- Sprinkle lightly with the salt, sugar, pepper and paprika.
- Place a large non-stick skillet over high heat.
- When hot add the oil and butter.
- When the butter begins to melt, swirl to coat the pan.
- Place the fish in the pan and cook for 5 minutes; turning gently until fish flakes easily, do not over cook.
- To serve, place the spinach in an attractive mound on a heated plate, top with the fish fillets and spoon sauce over.
- Serve at once!