StoneGable Pan Seared Tilapia with a Wine Reduction Sauce

4 tilapia fillets

1/2 cup flour

salt and pepper

1 TBS olive oil

1 TBS butter

1 TBS shallots, finely minced

1/2 cup dry white wine

Juice of 1 lemon


Put flour and good couple shakes of salt and pepper on a piece of parchment. Mix lightly. Dredge tilapia fillets in the flour.


In a large skillet, heat olive oil and butter over medium heat. When oil is hot add fillets, do not crowd pan. If needed, cook tilapia in 2 batches. Cook fish on each side for about 4 minutes. Fish should be tender and gently flake but not be dry. Remove to a plate.


Add shallots to the pan and cook on medium low for about 3 minutes until softened and translucent. Do not burn them. Add wine and deglaze the pan. Add lemon juice and reduce the liquid by half.


Drizzle sauce over tilapia and serve with extra fresh cut lemons.