Best 4 Tilapia With Citrus Bagna Cauda Recipes
Tilapia with Citrus Bagna Cauda is a delightful and flavorful dish that combines the delicate taste of tilapia with a tangy and aromatic citrus sauce. The bagna cauda, which means "hot bath" in Italian, is a traditional Piedmontese sauce made with garlic, anchovies, olive oil, and white wine. In this recipe, the citrus adds a bright and refreshing twist to the classic sauce, creating a perfect complement to the mild tilapia. The combination of flavors and textures in this dish is sure to tantalize your taste buds and leave you wanting more.
**Other recipes mentioned in the article:**
* **Citrus Bagna Cauda:** This is the main sauce used in the tilapia recipe. It is made with garlic, anchovies, olive oil, white wine, lemon juice, and orange juice.
* **Broccolini with Garlic and Lemon:** This is a simple but delicious side dish that is perfect for serving with tilapia. The broccolini is sautéed with garlic and lemon until tender and flavorful.
* **Roasted Sweet Potatoes:** These roasted sweet potatoes are a healthy and flavorful side dish that is perfect for any occasion. They are tossed with olive oil, salt, and pepper and then roasted in the oven until tender and caramelized.
* **Steamed Asparagus:** Steamed asparagus is a classic side dish that is both healthy and delicious. It is simply steamed until tender and then drizzled with olive oil and lemon juice.
TILAPIA W/ CITRUS BAGNA CAUDA
Adapted from Everyday Italian, the flavors are heavenly in this dish! I recommend(from reading reviewers advise) that you double the sauce!
Provided by Sharon123
Categories Tilapia
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook the butter and 2 tablespoons extra-virgin olive oil in a heavy medium saucepan over medium low heat just until the butter is melted, stirring frequently. Add the anchovies, if using, 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. Cool, then cover and refrigerate. Rewarm it before using.
- Meanwhile, preheat oven to 200 degrees F.
- Sprinkle the fish with salt and pepper and brush both sides of the fish with the remaining 4-8 teaspoons extra-virgin olive oil. Working in 2 batches, fry the fish until just opaque in center, about 3 minutes per side. Transfer fish to platter. Cover with foil and keep warm in the oven while cooking the second batch of fish. Drizzle the sauce over and around the fish and serve. Enjoy!
Nutrition Facts : Calories 284.9, Fat 16.2, SaturatedFat 5.7, Cholesterol 100.3, Sodium 89.7, Carbohydrate 1, Fiber 0.1, Sugar 0.5, Protein 34.4
TILAPIA WITH CITRUS BAGNA CAUDA
Steps:
- 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. Cool, then cover and refrigerate. Rewarm before using. Meanwhile, preheat oven to 200 degrees F. Sprinkle the fish with salt and pepper and brush both sides of the fish with remaining 2 teaspoons extra-virgin olive oil. Working in 2 batches, fry the fish until just opaque in center, about 3 minutes per side. Transfer fish to platter. Cover with foil and keep warm in the oven while cooking the second batch of fish. Drizzle the sauce over and around the fish and serve.
TILAPIA WITH CITRUS BAGNA CAUDA
Steps:
- Add olive oil and butter to a pan and heat slowly until melted. Add garlic and cook until fragrant. Add anchovy paste and stir until combined and sauce thickens. Add lemon and orange juices and zests. Simmer for 3 minutes and add basil and tomatoes. Rub olive oil on tilapia fillets and season with salt and pepper. Cook 2 minutes per side. Serve on a bed of baby lettuce greens and drizzle sauce with tomatoes on top. Enjoy!
TILAPIA WITH CITRUS SAUCE
The lemon, lime and orange sauce adds zest to this flaky, delicate-flavored fish. -Francis Garland, Anniston, Alabama
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Place milk in a shallow bowl. In another shallow bowl, combine the flour, salt and pepper. Dip fish in milk, then coat with flour mixture., Spray fillets with cooking spray. In a large nonstick skillet, cook fish over medium-high heat for 3-4 minutes on each side or until fish flakes easily with a fork. Remove and keep warm., In the same pan, saute garlic in butter and oil for 1 minute. Add the lemon, lime and orange slices, juices and onions; cook 1 minute longer. Serve with fish.
Nutrition Facts : Calories 197 calories, Fat 8g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 142mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
Tips:
- For the best flavor, use fresh tilapia fillets. If using frozen fillets, thaw them completely before cooking. - To make the citrus bagna cauda, you can use any type of citrus fruit you like. Lemons, oranges, and grapefruits are all good choices. - If you don't have a mortar and pestle, you can use a food processor to make the citrus bagna cauda. Just be sure to pulse the ingredients until they are well combined but not pureed. - When cooking the tilapia, be careful not to overcook it. Tilapia is a delicate fish and it cooks quickly. - Serve the tilapia with the citrus bagna cauda immediately. The sauce is best when it is hot and fresh.Conclusion:
This recipe for tilapia with citrus bagna cauda is a delicious and easy way to prepare this mild-flavored fish. The citrusy sauce adds a bright and tangy flavor to the tilapia, and the crispy skin adds a nice contrast in texture. This dish is perfect for a weeknight meal or a special occasion.
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