Tilapia Filets in White Wine
Written by Ann Pietrangelo on October 21st, 2008 in Health, Linked Articles, Recipes.
There is a bit of a controversy about the health benefits versus risks of farm raised tilapia. Some studies indicate that it contains very high levels of omega-6 fatty acids and very low levels of beneficial omega-3 fatty acids, and if you are prone to heart disease, you may want to reconsider eating tilapia.
For more information, visit The MayoClinic.com
Catfish and tilapia: Healthy or harmful?
By Jennifer Nelson, M.S., R.D. and Katherine Zeratsky, R.D.
After reading up on the subject, I decided to continue to serve and enjoy tilapia — in moderation. I like to add variety by preparing this fish in different ways. This method keeps things simple and light, with the added bonus of a very short prep time.
Ingredients: tilapia filets * olive oil * black pepper * celery salt * paprika * basil * small chopped onion * fennel * white wine (optional)
Sprinkle olive oil in large frying pan. Add tilapia filets over a medium heat.
Add a small chopped onion. Season to taste with freshly ground black pepper, paprika, celery salt, basil, and fennel.
Cook halfway through and turn. (About 4 minutes each side.) Add a half cup or so of white wine. Season second side.
Freshly cut fennel (or parsley) adds a colorful finishing touch.
This is an amazingly simple recipe you can prepare in just minutes. The tender filets melt in your mouth! A hearty green vegetable compliments the subtle flavorings. Goes perfectly with a Pino Grigio, or other white wine.
October 24th, 2008 at 9:32 am
I tried this — great recipe. Thank you so much. I look forward to more!
October 24th, 2008 at 9:39 pm
Good grief! Here I was eating fish to improve my health–now this! I tried tilapia because it was often the least expensive fresh fish in the meat counter. Sigh! It’s so hard to be good!
October 24th, 2008 at 10:48 pm
Georganna,
Just when you think you’ve got the health thing all figured out, they pull the rug out from under you! All things in moderation, I always say!