Wednesday, December 2, 2009

Tilapia with Brussel Sprouts

i can't tell you how much i loved this dish. i realize a lot of people don't like brussel sprouts. i, however, am not one of those people. i really like them. so, when AJ told me she had this wonderful recipe that included brussel sprouts, i asked her to email it to me. let me just say, AJ never disappoints. i feel like she is my soul sister (or aunt in this case) when it comes to food. she is constantly finding new recipes - good recipes - and manages to tweak them to make them even better. a lot of my "keepers" come from her. so, AJ, thanks for continuing to inspire me to be a better chef. you are one of my favorite people to cook with and you continue to show me that with a good recipe, a good glass of wine, and wonderful company, cooking can be so much fun!

so, back to the recipe. it was quick, easy, clean, and yummy. it meets all of the "keeper" qualifications. i'll just have to make this for myself when E goes out of town. he falls into the not-a-fan-of-brussel-sprouts category. if i recall correctly, my dad likes them. i'll have to make this again for him. good dishes always taste better when you have someone to share them with.

so, without further adeiu, here is the epicurious inspired recipe. it was tweaked by AJ and further tweaked by me. first, i poured myself a small glass of the wine i will use in the recipe - francis coppola chardonnay.

Tilapia with Lemon-Shallot Brussel Sprouts
(serves 2)

1/4 c whole wheat pastry flour
1 lemon zested and juiced
1 tsp kosher salt
1/2 tsp freshly ground pepper
2 tbs extra virgin olive oil
2 tilapia filets
3/4 c thinly sliced shallots
3 cloves garlic, thinly sliced
6 oz brussel sprouts, trimmed and thinly sliced
1/2 c chicken broth
1/2 c white wine
1 tbs olivio butter

combine flour, lemon zest, salt and pepper.

heat 1 tbs olive oil in a large skillet over medium heat. dredge fish in flour mixture. add to skillet and cook until browned and cooked through (approximately 2 minutes per side). remove and cover loosly with foil to keep warm.

add 1 tbs more of olive oil to skillet. add shallots and saute 2 minutes until tender and slightly browned. add garlic and saute 1 more minute. add brussel sprouts, chicken broth, and wine to skillet. increase heat to medium high and simmer, stirring occasionally, until most of the liquid is absorbed and brussel sprouts are tender.

remove from heat and stir in butter, salt and pepper to taste.

spoon brussel sprouts mixture on plates and top with fish. squeeze lemon juice over top of fish and serve.

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