Dinner was a snatch last night ~ Tilapia with Citrus Bagna Cauda~ thanks to a great recipe by Giada De Laurentiis. I have several of her cookbooks and enjoy her cooking shows. The recipes are always solid; easy to follow and the results are delicious. I found this dish on the Food Networks website.
Tilapia with Citrus Bagna Cauda
Roasted Broccoli and Cherry Tomatoes over Wild Rice
Recipe curtesy of Giada De Laurentiis
3 tbsp butter, unsalted
2 tbsp extra-virgin olive oil, plus 2 tbsp
4 anchovy fillets, minced
4 tbsp minced shallots
1 1/2 tsp minced garlic
2 tbsp orange juice, fresh or store-bought
2 tbsp thinly sliced fresh thyme
1 tsp lemon zest
1 tsp orange zest
4 skinless tilapia fillets
1 1/2 cups broccoli, cut into 2" flowerets
1 1/2 cups cherry tomatoes, assorted colors
Salt and freshly ground pepper
Wild rice, cooked according to package
Preheat oven to 225 degrees F. Prepare wild rice according to instructions on package. Cook the butter and 2 tablespoons extra-virgin olive oil in a heavy medium saucepan over low to medium heat just until the butter is melted, stirring frequently. Add the anchovies and stir until the anchovies dissolve, about 2 minutes. Add the shallots and garlic, and cook just until fragrant, about 30 seconds.
Remove from the heat. Stir in the orange juice, thyme, and lemon and orange zests. Season the sauce, to taste, with salt and freshly ground pepper. The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm before using.
Rub fish with olive oil and sprinkle with salt, pepper and paprika. Place broccoli and tomatoes in a roasting pan big enough to hold the vegetables and fish fillets. Drizzle the broccoli and tomatoes with olive oil, salt and pepper. Roast in the oven for 10 minutes. Remove from oven and add fish. Return to oven and roast for another 6-8 minutes until fish is just opaque in center.
Serve the tilapia with wild rice and the roasted vegetables. Drizzle the sauce over and serve.
Fish photos from Wikipedia and www.overtonfisheries.com. Cooking photos by Anna Simon.