This light and flakey Tilapia is covered in a delicious white wine and lemon sauce and tender baby shrimp. All done in one skillet!
Prep Time:10 min.
Cook Time:20 min.
Total Time:30 minutes
1 to 2 tbsp olive oil
4 Tilapia fillets
salt and pepper
1 tsp minced garlic
1/2 cup white wine*
3/4 cup chicken broth
1 1/2 tbsp lemon juice
3 tbsp butter, cut into tablespoons
2 tbsp freshly chopped parsley
8 oz. small raw shrimp, peeled and deveined, tails removed
Heat oil in a heavy bottomed skillet over medium-high heat. Swirl oil around in pan to coat. Once hot, reduce heat to medium.
Season tilapia filets with salt and pepper on both sides and place in hot skillet. Cook for 3 to 4 minutes per side, or until fish is opaque and flakes easily. Remove from skillet and place on a dish and keep warm.
Toss the garlic into the hot skillet and stir until fragrant, about 30 seconds. Pour the white wine into the pan and use a wooden spoon to scrape any browned bits from the bottom of the pan. Add the chicken broth and lemon juice and cook until the liquid has reduced to about 1/2. Add in the butter and parsley and stir until melted.
Add the shrimp to the skillet and cook in sauce until the shrimp have turned pink, about 5 minutes. Serve the shrimp and sauce on top of the tilapia filets. Enjoy!
*You may replace the white wine with cooking wine or extra chicken broth.