Tilapia in Saffron Cream Sauce

Oh, how very yummy this is! Yes, saffron is a bit $$, but I bought a very small amount that was somehow on sale at the grocery store, totally worth it. The next time I make this, I plan to try doubling the spice mixture amount for the fish, as there was barely enough, even going lightly.

Link to my YouTube short of the recipe preparation: coming soon!

Original recipe credit: https://www.jenreviews.com/tilapia/

Recipe below contains my modifications.

Ingredients:

4 tilapia filets

1/4 tsp. paprika

1/4 tsp. kosher salt

1/4 tsp. ground black pepper

1/2 c. vegetable broth (or stock)

1/2 c. dry white wine (we used Colomé Estate Torrontés 2022 for this; a Sauvignon Blanc would work equally well)

pinch of saffron threads

~3 sprigs of fresh thyme

4 T. olive oil, divided (note: you can likely use less if you opt for a non-stick skillet)

1 small yellow onion, diced

3 cloves garlic, minced

1/2 c. heavy cream

~1/4 of a medium sized lemon

chopped fresh cilantro, to taste/garnish

Directions:

1. Pat tilapia filets dry and place on a work surface. In a small dish/bowl, combine the paprika, kosher salt, and black pepper. Sprinkle as evenly as possible over the tilapia, coating both sides.

2. Add the vegetable broth, wine, saffron, and thyme to a small saucepan. Mix together and bring to a boil over moderate heat. After reaching boiling, reduce heat to low and cover. Let simmer for 10 min.

3. Meanwhile, add 2 T. of the olive oil to a large skillet. Heat over medium to medium-high heat. Add the onion and garlic to the pan and cook, stirring occasionally, for 2 min.

4. Push the onion and garlic mixture to the side of the pan. Lower heat to medium. Add 1 T. of the olive oil to the empty area of the pan and add the tilapia there. Cook for 5 min.

5. Add the remaining 1 T. of olive oil and turn the tilapia. Cook for an additional 5 min.

6. Transfer tilapia to a plate and cover to keep warm. Blot out some of the excess oil (not all) from the pan with a paper towel. Pour in the broth/wine mixture to deglaze the pan, scraping up the fond as you stir it. Remove the thyme springs and discard.

7. Bring the sauce to a boil and keep it boiling until it until it has reduced by about half. Reduce heat to low and stir in the heavy cream. Let cook for 6 min, stirring occasionally. Squeeze the juice from the lemon piece over the sauce and stir to combine.

8. Return the tilapia to the pan and turn to coat in the sauce. Garnish with cilantro, serve, and enjoy!