Labadie Recipe Database
Name Tilapia with Citrus Bagna Cauda
Number of People 6
List of Ingredients 3 T. unsalted butter

2 T. extra-virgin olive oil, plus 2 tsp.

3 anchovy fillets, rinsed and minced

1 1/2 tsp. minced garlic

2 T. orange juice

2 T. thinly sliced fresh basil leaves

1 tsp. lemon zest

1 tsp. orange zest

6 (6 oz.) skinless tilapia fillets

salt and freshly ground pepper
Description Cook the butter and 2 T. olive oil in a heavy medium saucepan over low to medium heat just until the butter is melted, stirring frequently. Add the anchovies and stir until the they dissolve, about 2 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Remove from the heat. Stir in the orange juice, basil, and lemon and orange zests. Season the sauce, to taste, with salt.



Meanwhile preheat oven to 200 degrees.



Sprinkle the fish with salt and pepper and brush both sides of the fish with remaining 2 tsp. olive oil. Working in 2 batches, fry the fish until just opaque in center, about 3 minutes per side. Transfer fish to platter. Cover with foil and keep warm in the oven while cooking the second batch of fish. Drizzle the sauce over and around the fish and serve.
Time 25 minutes
Difficulty (1-5) 1
Notes Might want to double the sauce!



The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm before using. 



Per serving:  239.7 calories, 11.2 g fat (2.9 g saturated), 34.6 g protein, 0.8 g carbohydrates, 89.4 mg cholesterol, 0 g fiber, 162.3 mg sodium
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