Sunday, January 20, 2013

Vino Steamed Tilapia

I cook a lot of salmon - mainly because it is easy to make it just right and it always tastes delicious.  I cook tilapia often enough, but I have trouble perfecting it.  It usually ends up on the dry side and sometimes also lacks flavor.  I was watching the Food Network the other day and Chef Anne Burrell promised me that this recipe would produce the most moist and flavorful fish I have ever had.  Anne used halibut in her recipe, but halibut is hard to come by in DC and can be pretty pricey, so I used the more affordable tilapia.

This was hands down the most delicious tilapia I have ever had.  It was packed with so much flavor and the fish itself practically melts in your mouth.  This recipe is adapted from Anne Burrell's halibut cartoccio.

1 pint Brussels sprouts, leaves pulled apart
Extra-virgin olive oil
1 tablespoon fresh chopped parsley
4 (4-ounce) tilapia filets
4-6 slices lemon
1 cup dry white wine
Special Equipment: Foil

Preheat oven to 500 degrees.  Place the Brussels sprout leaves in large bowl and season with olive oil, salt and pepper. Transfer the leaves to two separate piece of foil, each about a foot long.  Place two pieces of tilapia on top of the Brussels sprouts.  Place a few slices of lemon on top of each filet, then sprinkle each filet with the parsley.  Fold up the foil packets very tightly so no steam can escape during the cooking process.  Leave a small opening to add in 1/2 cup of wine into each foil packet.  Then seal the packets completely and place in the oven.  Bake for about 10 minutes.

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