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Mmmm, Mmmm, good!Good to eat and easy to prepare! The tilapia fish was light and fluffy, and the citrus bagna caôda added a special explosive taste to the fi

 

 

 

 

 

 

 

 

 

In the previous post where I used the recipe for tilapia

(fish with tomato sauce / Peixe com Mollo de Tomate), asked if

we could find tilapia in Italy. According to Helen of Beyond

Salmon, the answer is “no.” However, there are many other

substitutes, such as:

Catfish Cod Hake Haddock Pollock Red Snapper Bass Sea Bream
(Orata Italian) Mediterranean Bass (Branzino Italian)

Helen said that you can use almost any white fish or cream,
which is delicate or slightly firm as a substitute for tilapia.
Thanks for the advice, Helen!Peace

Ed Note: Gia has informed me in the comments section,
although not very popular,
tilapia is available in Turin.

Editor's Note: February 1, 2011 - It looks like I lost half of the message,
including the recipe. I am replacing the recipe that Giada De Laurentiis is the Food Network.

Tilapia with Citrus Bagna Cauda

Giada De Laurentiis (Food Network)

Ingredients

  • 3 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil, plus 2 teaspoons
  • 4 anchovy fillets, minced
  • 1 1/2 teaspoons minced garlic
  • 2 tablespoons orange juice
  • 2 tablespoon thinly sliced fresh basil leaves
  • 1 teaspoon lemon zest
  • 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 anchovies and stir until the anchovies 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.

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

Meanwhile, preheat oven to 200 degrees F.

Sprinkle the fish with salt and pepper and brush both sides of the fish with remaining 2 teaspoons extra-virgin 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.

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