Sautéed Tilapia with a Lemon Shallot Cream Sauce
on a bed of Peppery Arugula




I was hoping to come back from my long summer hiatus with a gift giveaway, but I’m a little too anxious to post this delicious recipe for Sautéed Tilapia with a Lemon Shallot Cream Sauce on a bed of Peppery Arugula. What a whirlwind of a summer! I never intended to put off my blogging as I did, but I’m happy to be back and happier yet to share some new recipes, and a special post from my travels to Chicago for the Outstanding In The Field event and .. a gift for a lucky winner of my first giveaway!

Fish has been the protein of choice for me this summer. You won’t even believe it.. but this recipe happened to be my Saturday morning breakfast! Figure that one. (I do have a typical waffle breakfast to post too. I’m not always out of the norm!) ☺ I hope you enjoy this.. for breakfast, brunch, lunch or dinner! Can’t wait to meet up with you all again on your blogs!

Ciao and hugs to you all,
Laurie


Sautéed Tilapia with a Lemon Shallot Cream Sauce
on a bed of Peppery Arugula


Baby Arugula
4 pieces Tilapia
I whole Shallot minced
Olive Oil
Juice of half a small Lemon
2 ½ teaspoons Lemon Zest
1/8 cup White Wine (I used Black Box wine)
1/2 cup Cream or Half in Half

Plate dishes with a bed of the Arugula.

Season Tilapia with sea salt and fresh black pepper. Sear Tilapia in a drizzle of olive oil for a few minutes on each side. It doesn’t take long to cook. Remove from heat. In a sauté pan heat 2 teaspoons of olive oil. Add minced shallot and 2 teaspoons of lemon zest. Sauté till translucent but not browned. Add white wine and lemon juice. Season with fresh ground black pepper and a dash of salt. Cook for a few minutes and then add the Tilapia back into the sauté pan. Simmer slightly and then add the cream. Move the pan around gently to meld the cream into the sauce. When combined turn off heat.

Lay a piece of Tilapia on each of the plated beds of Arugula. Drizzle sauce over each piece. Serve immediately and enjoy!

Buon Appetitio!
Laurie