Tilapia With Citrus Bagna Cauda
Serves: 2
Jailyn Upton
1 January 1970
Based on User reviews:
45
Spice
53
Sweetness
53
Sourness
44
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
3 tbsps
Unsalted Butter1.5 tsps
Garlic (minced)2 tbsps
Orange Juice1 tsp
Lemon Zest1 tsp
Orange Zest1
SaltDirections:
1
Watch how to make this recipe
2
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
3
Add the anchovies and stir until the anchovies dissolve, about 2 minutes
4
Add the garlic and cook just until fragrant, about 30 seconds
5
Remove from the heat
6
Stir in the orange juice, basil, and lemon and orange zests
7
Season the sauce, to taste, with salt
8
The bagna cauda sauce can be made 1 day ahead
9
Cool, then cover and refrigerate
10
Rewarm before using
11
Meanwhile, preheat oven to 200 degrees F
12
Sprinkle the fish with salt and pepper and brush both sides of the fish with remaining 2 teaspoons extra-virgin olive oil
13
Working in 2 batches, fry the fish until just opaque in center, about 3 minutes per side
14
Transfer fish to platter
15
Cover with foil and keep warm in the oven while cooking the second batch of fish
16
Drizzle the sauce over and around the fish and serve