Tilapia With a Creamy Shrimp & Crab White Wine Sauce
"This is a really elegant dish, but really simple. An easy 1 pot sauce, simply pan seared tilapia and served over rice pilaf and a fresh vegetable for a side and you have a very quick easy dinner. I have served this many times for dinner parties and everyone loves it."
photo by angela6950
- Ready In:
- 30mins
- Ingredients:
- 20
- Yields:
-
4 Fish Servings
- Serves:
- 4
ingredients
-
Fish
- 4 tilapia fillets
- 4.92 ml butter
- 4.92 ml olive oil
- salt
- pepper
-
Sauce
- 170.09 g can crabmeat (you can use the more expensive claw meat, but for this sauce I don't find it makes a difference)
- 236.59 ml shrimp, peeled, tails removed, and chopped
- 236.59 ml heavy cream
- 177.44 ml white wine
- 14.79 ml lemon juice (buy 1 lemon and cut in half, use 1/2 for the zest and lemon juice and the other half for a garnish)
- 2.46 ml lemon zest
- 14.79 ml fresh parsley
- 2.46 ml fresh dill
- 22.18 ml all-purpose flour
- salt
- pepper
-
Garnish
- lemon slice (use the other half that wasn't used in the sauce)
-
Rice (optional)
- 709.77-946.36 ml rice, cooked (use any kind of rice you want)
- 3 scallions, fine chopped (white and green part)
- 4.92 ml lemon zest (from the lemon we used for the sauce)
directions
- Optional Rice -- If you decide to serve this dish over the rice you should start the rice first as the fish and sauce don't take much time to make. Just follow package directions for whatever type of rice you are using. When the rice is finished cooking, toss in the lemon zest, fresh scallions and season with salt and pepper.
- Sauce -- In a small sauce pan, add the flour and just a little white wine and whisk well to combine the two. Then add the remaining white wine and bring to medium heat. Then add in the salt, pepper and cream and bring to a medium boil, cook just a minute and then reduce to medium low and let it simmer. The cream will naturally thicken as it simmers on low heat. You will add the shrimp and crab later. You want the sauce to simmer at least 5-7 minutes. This is just enough time to cook the fish.
- Fish -- Make sure your fish is NOT icy cold; it doesn't have to be room temperature, but just not right out of the refrigerator. Season each side of the fish well with salt and pepper. In a medium saute pan, I prefer non stick for this, add the butter and oil and bring to medium high heat. Saute the fish on each side until golden brown. Try not to move the fish once you put it in the pan until the first side is golden brown. Cooking time will vary depending on the type of fish and thickness. Tilapia takes just 2-3 minutes on the first side and even quicker on the second side.
- Sauce -- When you start the fish is a good time to add the shrimp and crab to your sauce. Bring the sauce back up to medium heat and add the shrimp. Cook just 1-2 minutes and then stir in the crab. Don't stir too much, you don't want to break up the crab. Add the lemon juice, zest, parsley and dill and then turn off the heat -- the sauce is done.
- Serve -- For each plate, add 3/4-1 cup of the rice, top with one of the fish fillets and top with the sauce. Garnish with a fresh lemon slice. ENJOY!
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Reviews
-
We so wanted to love this recipe. We do love everything in it, but both DH and I thought it lacked flavor. Maybe adding in some garlic or some additional herbs like oregano or thyme, possibly some cream cheese. This just seemed to be lacking a Wow! factor, not sure what it was but the overall dish (even with all the wonderful ingredients) was on the bland side. This was easy to prepare and I was lucky and had all the ingredients handy. It sure did make a nice presentation. Thanks for posting. :) -
This is indeed a quick and easy, and yet oh-so-impressive dish!!! I made this on a week-night, when one wants something quickly prepared, DH was very impressed!! He loves seafood, so this was quite a treat. <br/>I followed the well laid out instructions, and I steamed basmati rice to accompany. Fresh parsley from the garden was put to good use. I loved the lemon in this dish, I am a great citrus lover, and the dill complements beautifully.<br/><br/>Thank you Sarasota, a marvellous recipe, will be making this one again!!!!
RECIPE SUBMITTED BY
SarasotaCook
Sarasota, Florida
<p>Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. <br /> <br />So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. <br /> <br />I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. <br /> <br />So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). <br /> <br />I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.</p>
