Skillet Tilapia with Shrimp
This light and flaky Tilapia is covered in a delicious white wine and lemon sauce and tender baby shrimp. All done in one skillet!
This light and flaky Tilapia is covered in a delicious white wine and lemon sauce and tender baby shrimp. All done in one skillet!
- Carbohydrate 114.120416981596 g
- Cholesterol 279.377343759811 mg
- Fat 50.6408403690191 g
- Fiber 34.1927085131629 g
- Protein 90.1142720548108 g
- Saturated Fat 17.2604068104811 g
- Serving Size 1 1 Serving (1633g)
- Sodium 353.657572539045 mg
- Sugar 79.9277084684335 g
- Trans Fat 5.20999220486063 g
- Calories 1095 calories
Step-by-step
- Heat oil in a heavy bottomed skillet over medium-high heat. Swirl oil around in pan to coat. Once hot, reduce heat to medium.
- Season tilapia filets with salt and pepper on both sides and place in hot skillet. Cook for 3 to 4 minutes per side, or until fish is opaque and flakes easily. Remove from skillet and place on a dish and keep warm.
- Toss the garlic into the hot skillet and stir until fragrant, about 30 seconds. Pour the white wine into the pan and use a wooden spoon to scrape any browned bits from the bottom of the pan. Add the chicken broth and lemon juice and cook until the liquid has reduced to about 1/2. Add in the butter and parsley and stir until melted.
- Add the shrimp to the skillet and cook in sauce until the shrimp have turned pink, about 5 minutes. Serve the shrimp and sauce on top of the tilapia filets. Enjoy!
Thin white fish fillets and delicate shellfish require careful heat management to prevent rubbery proteins and waterlogged sauces. Cooking delicate seafood directly in a heavy-bottomed skillet over medium-high heat ensures a rapid initial sear before the temperature is lowered to protect the tender structure of the flesh. Frying the tilapia for precisely three to four minutes per side guarantees opaque flakes without drying out the interior.
When modifying this dish for dietary restrictions, the white wine can be replaced entirely with an equal volume of low-sodium chicken broth combined with an extra half teaspoon of lemon juice to retain the necessary acidity. Seafood requires adequate fat to carry flavor, so substituting the butter with a plant-based alternative of equal weight maintains the emulsion needed for a cohesive pan sauce. Shrimp cook rapidly in simmering liquids, turning pink and firming up within five minutes; leaving them in the pan any longer will tighten the muscle fibers and ruin the mouthfeel.
Fresh parsley provides a clean, herbaceous finish that balances the richness of the butter and wine reduction. Store any leftovers in an airtight container in the refrigerator for no longer than two days, reheating gently over low heat to avoid overcooking the fish.
