How to Make Tilapia With Lemon Vinaigrette

Tilapia is a popular fish used for recipes around the world, including the Middle East and Africa. This fish has a white meat with a mildly sweet flavor, and it is usually served in thinly sliced, skinless fillets. When combined with a light lemon vinaigrette, tilapia will make a delicious, healthy meal for your entire family.

Things You'll Need

• 1 lb. tilapia fillets
• 3 tbsp. extra virgin olive oil
• 1/3 cup fish broth or clam juice
• 3 shallots
• 1 can white cannelinni beans
• ¼ tsp. kosher salt
• 2 tbsp. flour
• 1/4 cup extra virgin olive oil
• 2 tbsp. lemon juice
• 1/2 tsp. Dijon mustard
• 1 clove garlic
• Frying pan
• Small bowl
• Whisk
• Plastic wrap
• Gravy boat

Instructions

1. Chop up the clove of garlic and combine with the extra virgin olive oil, lemon juice, Dijon mustard, salt and pepper. Whisk the ingredients together to create the lemon vinaigrette. Cover with plastic wrap and store it in the refrigerator until you are ready to serve it.

2. Cut the shallots into small pieces. Coat the bottom of the frying pan with extra virgin olive oil, place the shallots inside and cook them over medium heat until they are tender. Add the full can of white cannelinni beans and the fish broth or clam juice.

3. Heat the shallots, beans and broth until they boil and then lower the heat to medium. Coat both sides of each piece of tilapia in flour and place in the frying pan, submerging the tilapia in the broth. Cook the fish until it has turned golden brown on each side.

4. Remove each piece of fish from the pan and serve immediately. Spoon a small amount of the beans and broth mixture on top of each piece of fish and save the rest for later use. This liquid makes a great broth for fish-based soups.

5. Drizzle lemon vinaigrette on top of tilapia as you prepare each serving. Pour the remaining lemon vinaigrette into a gravy boat for anyone who would like to add more. This lemon vinaigrette also makes a good dipping sauce for chicken and vegetables.

Tips & Warnings

• You may want to make the tilapia in two batches depending on the size of your frying pan. Overcrowding the pan may prevent the tilapia from fully cooking on all sides.