Tilapia with Lemon-Chive Butter
strawberry, almond and goat cheese salad

Name: Tilapia with Lemon-Chive Butter
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 Tbsp Chives, chopped; 1 Lemons, half sliced into wedges & juice from other half; 4 fillets Tilapia (sub cod or other white fish); 2 Tbsp + 3 Tbsp Butter; 1 Tbsp Flour, all-purpose or whole wheat; 1/3 cup White wine (sub chicken or vegetable stock); 1 Tbsp Lime juice; 1 Tbsp Vinegar, red wine; 1 tsp Honey; 1/2 tsp Mustard, Dijon; 3 Tbsp Oil, cooking; 1 Tbsp Greek yogurt, plain; 1 pint Strawberries, quartered; 3 oz Goat cheese; 5 oz Baby spinach (sub other salad greens); 4 oz Almonds, sliced

Active: 25 min Total: 25 min

Original GF Paleo Vegetarian

Pan-seared tilapia makes an extra special dinner thanks to the addition of fresh lemon-chive butter sauce. Enjoy a summery strawberry and goat cheese salad on the side!

Ingredients

Metric

Servings:

Tilapia with Lemon-Chive Butter:

Chives - 2 Tbsp , chopped
Lemons - 1 , half sliced into wedges & juice from other half
Tilapia (sub cod or other white fish) - 4 fillets
Butter - 2 Tbsp + 3 Tbsp
Flour, all-purpose or whole wheat - 1 Tbsp
White wine (sub chicken or vegetable stock) - 1/3 cup

Strawberry, Almond and Goat Cheese Salad:

Lime juice - 1 Tbsp
Vinegar, red wine - 1 Tbsp
Honey - 1 tsp
Mustard, Dijon - 1/2 tsp
Oil, cooking - 3 Tbsp
Greek yogurt, plain - 1 Tbsp
Strawberries - 1 pint , quartered
Goat cheese - 3 oz
Baby spinach - 5 oz (sub other salad greens)
Almonds, sliced - 4 oz

Prep

Make dressing - Combine lime juice, vinegar, honey and mustard with oil. Whisk in Greek yogurt. (Can be done up to 3 days ahead)
Chives / Lemons / Strawberries - Prep as directed. (Can be done up to 3 days ahead)
Fish - Rinse and pat dry. Season with salt and pepper.

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Make

Whisk salad dressing and adjust to taste - add some honey or oil if too tart.
Heat a skillet or non-stick pan over medium heat. Add first part of butter. Once butter melts, sear fillets in batches for 3 to 4 minutes on each side, until flaky and golden. Set fish aside and return pan to heat.
Reduce heat to medium. Add remaining butter to the hot pan. Once butter melts and begins to sizzle, add flour and stir until a thick paste forms. Slowly add white wine, whisking vigorously until smooth. Heat until sauce begins to simmer and allow to continue cooking ~2 minutes. Remove from heat and whisk in chives and juice from half the lemon. Season with salt and pepper.
Crumble goat cheese over spinach, strawberries and almonds. Toss with dressing.
Serve tilapia with lemon-chive butter sauce over the top and extra lemon wedges. Enjoy with salad on the side!

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