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Tilapia with Citrus Bagna Cauda |
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Tilapia with Citrus Bagna Cauda |
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An absolutely delicious dish. I served it over a brown rice pilaf with a full bodied white wine and asparagus spears on the side.
I know, you have reservations about the anchovies in the sauce. So did Barbara... She ended up having two pieces...
Believe me -- You Will Not Know They Are There...
Even if you do not like fish, You will like this dish...Original Recipe courtesy Giada De Laurentiis (FoodTV Show Everyday Italian)
Serves 4Ingredients
- 3 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil, plus 2 teaspoons
- 4 anchovy filets, minced
- 1 1/2 teaspoons minced garlic
- 2 tablespoons orange juice
- 2 tablespoon thinly sliced fresh basil leaves
- 1 teaspoon lemon zest
- 1 teaspoon orange zest
- 6 (6-ounce) filet tilapia filets
- Salt and freshly ground pepper
About the anchovies...
I usually have anchovy paste in the house for making Cesar Salad. So I did not use the filets as the recipe calls for but the paste instead. I simply used a 2 inch length of paste for each filet. The paste measured this way worked just fine and unlike the can of filets that must be used soon after opening, the paste keeps in the refrigerator for several months.
Sauce: Bagna Cauda
Cook the butter and 2 tablespoons extra-virgin olive oil in a heavy medium saucepan over low to medium heat just until the butter is melted, stirring frequently.
Add the anchovies and stir until the anchovies dissolve, about 2 minutes.
Add the garlic and cook just until fragrant, about 30 seconds.
Remove from the heat. Stir in the orange juice, basil, and lemon and orange zests.
Season the sauce, to taste, with salt.
The Bagna Cauda sauce can be made 1 day ahead. Just cool it after making the sauce to the garlic stage. Cover and refrigerate. Re-warm before using adding the juice, basil, and zest just before serving.
Directions
Brush both sides of the fish with remaining 2 teaspoons extra-virgin olive oil and sprinkle the fish with salt and pepper. If using a two-burner griddle, you can cook the entire batch at once. Otherwise, if working in batches, preheat oven to 200 degrees F. Then fry the fish until just opaque in center, about 3 minutes per side. Transfer any cooked fish to a platter then cover with foil and keep warm in the oven while cooking the remaining fish. Drizzle the Bagna Cauda sauce over and around the fish and serve.