This is the very first recipe from handwritten recipe notebook circa 2004. The tilapia was so good, it motivated me to try to organize my recipes. I decided to move from index cards, torn magazine articles and post it page markers throughout my cookbooks, to actually document my kitchen experiment in a running notebook.
I have made this recipe a few times and each time it is fabulous. This recipe is one I share with those who are fearful of preparing fish properly. It is easy and in my opinion foolproof. I did cut way back on the butter in the sauce (8 tablespoons reduced to 2 tablespoons) and I often substitute olive oil for the butter. The cork screw rolls are pretty, but if your fillets are too thick to roll, just cook flat. I have found the cooking time to be the same.
I do not remember where the original recipe came from, but it did have variations that were included documented. Both variations still sound amazing and I plan on making them soon. To be continued . . .
Tilapia, Tomatoes and Capers Recipe from : Nancy’s Notebook
Serves : 4 Prep Time: 5 min Cook Time: 20 min
4 Tilapia fillets
3 Tablespoons Butter, separated
2 cloves garlic, chopped
½ cup white wine
¼ cup chicken stock
½ lemon juice, ~ 1 tablespoon juice
1 cup diced tomatoes
1 Tablespoon capers
Salt , Pepper
Chives for garnish
Preheat oven to 300 °F. Grease ovenproof sauté pan with 1 tablespoon butter and sprinkle with 2 cloves chopped garlic. Cut Parchment paper into circle the same size as pan.
Season 4 tilapia fillets ( ~6ozs each) with salt and pepper. Roll into corkscrew and place in pan with seam side down. Add ½ cup dry white wine, ¼ cup chicken stock and 1 tablespoon lemon juice; I cup diced tomatoes and capers. Bring to simmer and cover with parchment paper circle. Put pan in oven and poach until firm and opaque 15-16 minutes.
Transfer fish to warm plate.
Bring sauce to boil and reduce by half. Add 2 tablespoons (reduced from 8 in original recipe) butter. Whisk until melted. Season with salt and pepper. Garnish with fresh chives.
Omit tomato and caper. Use shallots instead of garlic. Add ½ cup heavy cream to sauce. Garnish with Tarragon.
Sea Bass with Clams, Bacon and Peppers
Add 2 dozen cleaned littleneck clams to pan with fish. Cook until clams open 10-12 min. Sauté 5 slices of minced bacon for 3-4 minutes in small sauté pan. Add 1 julienne bell pepper to pan and cook an additional 2-3 minutes. Add bacon and pepper to fish, clams and sauce. Garnish with fresh chives.