Thursday, November 3, 2011

Tilapia in Orange-Wine Sauce - Easy














One of the cool perks about working in a public library is the dumpster-diving. 

Wait ... what did she say?

Lemme explain.  Many books of varying age and condition are donated to my library.  The Friends (short for The Friends of the Library, a volunteer group) take said books and, using a very complicated algorithm (their eyes, and sometimes smell) determine if said books can be added to the lending collection or sold in our semi-annual book sale.  Books that are in bad shape (such as missing, ripped or defaced pages) or too old to even donate elsewhere are disposed of ; at that point library staff have last dibs.  Essentially, dumpster-diving.

About a month ago, a slightly tattered Weight Watchers cookbook fell off the (book) truck.* One of the recipes was a  orange-wine fish dish.   Since my fridge contained tilapia on the verge of floundering, I decided to make that recipe that very evening.  I've since "recycled" the cookbook, so I no longer can recall the exact fish used in the original recipe,  but any mild-tasting fish can be used.  

*Book Truck:   library-speak for the book carts you see scattered about the library.  Humorous wordplay ...  the mark of a high-quality blog.


Tilapia in Orange-Wine Sauce - Easy
based on a recipe from Weight Watchers New 365 Day Menu Cookbook
yield:  4 servings

1 Tbl. butter, plus more to grease pan
4 Tilapia fillets (12-16 ozs.)
2 garlic cloves (or 2 tsp. bottled chopped garlic)
1/4 cup white wine (or any other light wine, such as rosé )
1/4 cup orange juice
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. corn starch mixed with 2 Tbl. cold water
2 sprigs parsley (garnish)

Preheat oven to 400F.  Lightly grease a small rimmed baking sheet.  Arrange fillets on sheet, overlapping thin edges, if any, to prevent their overcooking.














Heat butter in a small microwave-safe cup or bowl at full power for 30 seconds or until it softens (if it starts to melt a little that's okay).  Stir in garlic.














Shmear mixture over fillets.














Pour wine over fillets ...














... followed by juice.  Or the other way around.  Or mix the two first, then pour.  It's a free country. 














Sprinkle evenly with salt and pepper.  Bake for 10-15 minutes, or until fillets start to brown (Tilapia is thin; if they are brown they are done).  Move fillets to a covered dish; keep warm.














Carefully pour accumulated juices into a 1-quart saucepan.  Heat mixture on medium-high until it starts to simmer.














Stir in corn starch mixture.  Bring mixture to a boil.














 Continue to boil until it thickens to your liking.














Plate fillets.  Divide sauce over fish.  Serve with a veggie or two. 

Put away parsley that you forgot to use as a garnish.  If desired, coarsely chop parsley next day and sprinkle on any leftovers you bring to work.

1 comment:

The Mom Chef said...

Schmear and pour. I can do this. And am willing to because it looks and sounds so delicious!

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