What I’ve learned is that bagna cauda is an Italian sauce generally made with garlic, anchovies, olive oil, and butter. This original recipe did include anchovies, however I omitted them, because I didn’t want them on my fish (and yes, I know that anchovies are fish). The citrus in the sauce is excellent paired with the mild flavor of the tilapia. I served it with rice and broccoli, and it made for a light and healthy meal. I will definitely make this one again.
Tilapia with Citrus Bagna Cauda
Recipe adapted from Giada De Laurentiis
Pictures by Caroline
Ingredients
3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil, plus 2 teaspoons
1 1/2 teaspoons minced garlic
2 tablespoons orange juice
1 teaspoon lemon zest, and juice
1 teaspoon orange zest
6 (6-ounce) skinless tilapia fillets
Salt and freshly ground pepper
Directions
- Cook the butter and 2 tablespoons extra-virgin olive oil in a heavy medium saucepan over low to medium heat just until the butter is melted, stirring frequently. Add the garlic and cook just until fragrant, about 30 seconds. Remove from the heat. Stir in the orange juice, and lemon and orange zests. Season the sauce, to taste, with salt.
- The bagna cauda sauce can be made 1 day ahead. Cool, then cover and refrigerate. Re-warm before using.
- Meanwhile, preheat broiler on high.
- Sprinkle the fish with salt and pepper and brush both sides of the fish with remaining 2 teaspoons extra-virgin olive oil. Spray a baking sheet with non-stick spray. Place fish on baking sheet and broiler for 10-13 minutes, watching closely as not to burn the fish. Squeeze fresh lemon juice over the fish, and drizzle the sauce over and around the fish and serve.
2 comments:
How we like tilapia. I'll have to try this variety.
We tried this the other night. It was pretty good but next time I may change the butter/citrus ratio to make it more citrusy (is that a word?) and less buttery.
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