Ingredients
-
3
-
2
-
4 - 8
-
4
-
2
-
2
-
2
-
1
-
1
-
6
-
-
-
-
-
Directions
Tilapia W/ Citrus Bagna Cauda, Adapted from Everyday Italian, the flavors are heavenly in this dish! I recommendfrom reading reviewers advise that you double the sauce!, All of the prior reviews here are correct. Heavenly is right! Yes, you cannot tell, so, if you are an anchovy avoider, do not leave them out. Made half the fish but the same amount of sauce but used extra anchovy fillets. I agree that would not be enough sauce for 6 fillets. Double it if you are making that many, , Simply delicious, light and healthy.
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Steps
|
1
Done
|
Cook the Butter and 2 Tablespoons Extra-Virgin Olive Oil in a Heavy Medium Saucepan Over Medium Low Heat Just Until the Butter Is Melted, Stirring Frequently. Add the Anchovies, If Using, and Stir Until the Anchovies Dissolve, About 2 Minutes. Add the Garlic and Cook Just Until Fragrant, About 30 Seconds. Remove from the Heat. Stir in the Orange Juice, Basil, and Lemon and Orange Zests. Season the Sauce, to Taste, With Salt. |
|
2
Done
|
the Bagna Cauda Sauce Can Be Made 1 Day Ahead. Cool, Then Cover and Refrigerate. Rewarm It Before Using. |
|
3
Done
|
Meanwhile, Preheat Oven to 200 Degrees F. |
|
4
Done
|
Sprinkle the Fish With Salt and Pepper and Brush Both Sides of the Fish With the Remaining 4-8 Teaspoons Extra-Virgin Olive Oil. Working in 2 Batches, Fry the Fish Until Just Opaque in Center, About 3 Minutes Per Side. Transfer Fish to Platter. Cover With Foil and Keep Warm in the Oven While Cooking the Second Batch of Fish. Drizzle the Sauce Over and Around the Fish and Serve. Enjoy! |
