Sunday, February 20, 2011

Tilapia with Citrus Bagna Cauda

( Bonya Cada )

I have found my self to be ahead of my self, and others many times. I was doing this fish dish about five years ago, when very few were serving tilapia, now it's a very popular fish. It is very mild in flavor, and inexpensive. A plus these days. If you are not to sure about fish, this is a good one for you to try.

3 tablespoons butter, unsalted
2 tablespoons extra-virgin olive oil
2 teaspoons extra-virgin olive oil
4 anchovy fillets, minced ( do not leave out, this is what makes it Bagna Caude, It's not fishy. It's nutty tasting.
1 1/2 teaspoons garlic, minced
2 tablespoons orange juice
2 tablespoons fresh basil, sliced in ribbons ( Chiffonade )
1 teaspoon lemon zest
1 teaspoon orange zest
6 6-ounce tilapia fillets, skinless
salt and pepper

Melt the butter and 2 tablespoons extra-virgin olive oil in an 8" or 10" dutch ovenwith about 6 charcoals on the bottom only, just until melted, stirring frequently. Add the anchovies and stir until anchovies dissolve, about 2 minutes. Add garlic and cook just until fragrant, about 30 to 45 seconds. Remove from heat. Stir in orange juice, basil, lemon and orange zest. Season with salt to taste.

On a lid stand, preheat an inverted 14" lid, with about 18 to 20 charcoals. Brush both sides of fish with remaining 2 teaspoons of extra-virgin olive oil and sprinkle with salt and pepper. Fry fish until just opaque in center, about 3 minutes each side. Transfer fish with a fish turner, to a platter. Drizzle sauce over and around fish and serve.

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