This easy tilapia recipe adapted from Rachael Ray includes a browned butter balsamic glaze that is tangy and satisfying. What I like about Tilapia is that it’s one of those foods that is so mild it really absorbs the flavors it’s cooked with.
I changed Rachael’s recipe a little. I did not dust the fillets with flour at the beginning, however, I did use a little flour in the glaze. Also, I sprinkled the fillets with Old Bay Seasoning before cooking. I’m from the South, I like my Old Bay.
I served the fish with a salad. Coleslaw would also be a nice side dish. Or try the pasta dish Rachael Ray serves with it, found here. Boyfriend ate his on bread without the glaze. He doesn’t really care for balsamic vinegar…weirdo.
- 4 tilapia fillets
- 1 tablespoon flour
- 3 tablespoons butter
- ¼ cup balsamic vinegar
- Season fish with salt, pepper and Old Bay Seasoning mix.
- Heat olive oil in a large frying pan over medium high heat. Place the fillets in the pan and cook about 4 minutes on each side. Remove from pan.
- In the same skillet, stir together flour and butter over medium heat. While stirring, allow butter to brown about 2 minutes, add vinegar. Reduce heat to low and simmer another minute, until mixture reduces by about half.
- Pour the vinegar mixture over fish and serve immediately.
The glaze did set up nicely, however, it also separated quickly after cooling, as you can see by the picture below. The picture at the beginning of the post was taken before I added the glaze. Try to serve quickly to avoid the “gloppy” look, but don’t worry it still tastes delicious even though it may not look pretty.
I recommend a non-reactive pan such as a non-stick. I used my cast iron skillet and had to remove the pan from the stove to add the vinegar (slowly). I don’t think cast iron and vinegar mix very well, which may be another reason the glaze separated so quickly.
Do you like tilapia? Do you prefer your fish fried? Drop me a line, would love to hear from you. Thanks so much for dropping by Di