Tilapia with White Wine Cream Sauce

10+...so tasty, easy, and quick!! Serve with desired side (I went with Rice-A-Roni long grain & wild rice).

Link to original recipe: https://diethood.com/skillet-tilapia-with-creamy-lemon-sauce/

Ingredients:

1 T. olive oil

1 T. butter

3 (or 4) skinless tilapia filets

salt and pepper, to taste

chopped fresh curly parsley, to garnish

for the cream sauce--

2 T. butter, divided

3 cloves garlic, minced

1/2 c. dry white wine (I used Sauvignon Blanc)

1/4 c. heavy cream

2 T. fresh lemon juice

salt & pepper, to taste

Instructions:

1. Heat a large skillet over medium heat. Add 1 T. olive oil and 1 T. butter. Season tilapia with salt & pepper.

2. Once heated/melted, add the tilapia to the skillet. Cook 3 minutes per side. Transfer filets to plate and set aside.

3. Add 1 T. of butter to the skillet. Once melted, add the garlic and cook for 15-30 sec.

4. Slowly whisk in the white wine and cook until reduced by about a third (around 3-5 min).

5. Reduce heat to medium-low and add remaining 1 T. of butter, plus the heavy cream and whisk to melt/combine.

6. Whisk in the lemon juice, plus salt and pepper (to taste), and chopped parsley.

7. Return the tilapia to the pan, along with any accumulated juices. Turn filets to coat and let reheat in the sauce for 1-2 min.

8. Serve tilapia with sauce and enjoy!