Contemporary Tilapia Fillets with Sage and White Wine Sauce
Rated as certainly one of prime 3 healthiest meals, tilapia combines the succulent, gentle taste of contemporary fish with the superb advantages of decrease ldl cholesterol and decrease ranges of coronary heart illness. Benefit from the scrumptious style of contemporary herbs and wine with the light taste of this beautiful fish soy sauce.
- 24 oz tilapia fillets
- 1/3 cup golden raisins
- 1/4 cup all-purpose flour
- 1/2 teaspoon dried complete sage
- 1/2 teaspoon floor pepper
- vegetable cooking spray
- 1 tablespoon butter
- 3 tablespoon lemon juice
- 1/4 cup Chablis; or different dry white wine
- 1/4 cup dry sherry
- 1 tablespoon light soy sauce
- contemporary sage leaves
Place raisins in a small bowl; add sufficient water to cowl. Let stand 10 minutes. Drain, and put aside. Rinse fillets with chilly water, and pat dry. Mix flour, sage and pepper; dredge fillets in flour combination to coat nicely. Coat a skillet with cooking spray; add butter, and place over medium warmth till margarine melts. Add fillets, lemon juice, and reserved raisins. Cowl; scale back warmth, and simmer 10 minutes. Take away cowl, and switch fillets. Add wine, sherry, and soy sauce to skillet. Carry to a boil; scale back warmth, and simmer 5 minutes or till wine combination is barely thickened. Rigorously switch fillets and wine combination to a serving platter. Garnish with sage leaves, if desired.