Friday, October 14, 2011

Tilapia in White Wine Reduction

This is an easy lunch I made for a lazy Saturday.  Good for two.  A nice last hurrah at the end of summer.

2 Tilapia fillets

1 cup dry white wine

1 tsp cracked black pepper

1 tsp oil oil

Zest of 1 lemon

1 clove garlic, minced

½ pound of linguine

Sea salt to taste

Boil the linguine until al dente, reserving a ½ cup of the cooking water.   Divide pasta onto two plates.   Meanwhile, combine the fish, oil, wine, pepper, zest and garlic and sauté on medium until the fish is fully cooked, about 7 minutes.  Remove fillets and set on pasta.  Add he smallest possible crumbling of sea salt.  I recomend pink.  Add reserved pasta water to the pan juices and bring to boil.  Reduce by ½ or for about 2 minutes.  (If there is not enough juice remaining in the pan after you take the fish out, add more wine until there is about a 1/3 of a cup prior to adding the pasta water.)  Drizzle reduction over fish and pasta, and then serve.  I serve it with more wine, because that’s just the way I roll. 

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