Try this Skillet Tilapia with Shrimp recipe, or contribute your own.
- Carbohydrate 0.596432606593529 g
- Cholesterol 256.5 mg
- Fat 37.5124794274561 g
- Fiber 0.0887090939505574 g
- Protein 76.625826742272 g
- Saturated Fat 11.2030055580872 g
- Serving Size 1 1 Serving (404g)
- Sodium 267.990697512754 mg
- Sugar 0.507723512642972 g
- Trans Fat 2.62198876709173 g
- Calories 658 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 ½.
- 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!
Butter provides the necessary fat and milk solids that emulsify the pan sauce, transforming disparate liquids into a cohesive coating that clings to the seafood. Combining delicate white fish with crustaceans in a single pan draws on coastal traditions found across the Mediterranean, where mixed seafood pan-fries utilize whatever the day's catch yields. When constructing pan-sauces using wine and broth, maintaining control over the reduction speed ensures the proteins finish cooking without toughening.
- Heat the heavy-bottomed skillet over medium-high heat initially, but reduce it to medium before adding the seasoned tilapia filets to prevent the exterior proteins from burning before the center is opaque.
- Deglaze the pan immediately after toasting the minced garlic for thirty seconds; scraping the fond with a wooden spoon incorporates caramelized proteins directly into the sauce.
- Reduce the combined white wine, chicken broth, and lemon juice until the volume drops by half to concentrate the flavors before swirling in cold butter tablespoons.
- Poach the small peeled shrimp directly in the simmering reduction for precisely five minutes until they curl into C-shapes and turn opaque pink.
Pair this seafood skillet with crusty French bread or a bed of plain white rice to absorb the rich lemon-herb pan sauce. Steamed asparagus tossed in olive oil offers a crisp, vegetal contrast to the tender textures of the fish and shrimp.
