Pan Fried Tilapia with Rosemary Lime Beurre Blanc.

Let me begin by saying that Bia from Rich and Sweet is one of the sweetest, kindest and most beautiful friends.  I’ve been surrounded by such incredibly supportive women and men through Facebook and I’m so blessed.  Bia has agreed to guest blog for me today and brought one incredible dish to share.




4-6 large tilapia fillets
1 lemon
salt and pepper to taste
1/2 cup all purpose flour
2-4 tablespoons olive oil

Rosemary Lime Beurre Blanc:
1/8 cup white vinegar
1/8 cup dry vermouth
1 tablespoon chopped shallot
1 tablespoon chopped rosemary
1 teaspoon fresh pepper
6 tablespoons cold butter, cut into small pieces
1 lime, zested and juiced
salt to taste

toasted sesame seeds for garnish
white rice for serving


Season fish with lemon juice, salt and pepper. Cover it and refrigerate for 30 minutes.
In a small saucepan heat the vinegar and vermouth. Over low heat, add shallots, rosemary, lime zest and pepper. Remove from heat and add 2 small pieces of butter and whisk it well. Return to stove top and whisk in the rest of the butter, 2 pieces at a time, waiting till completely melted until adding the next piece. When all butter added and combined, remove from heat and add lime juice. Whisk well and season to taste.
Run sauce thru a sieve and set aside.
Coat fish fillets with flour.
Heat olive oil in a frying pan, starting with 2 tablespoons. Add fish fillets, 2 at a time, and pan fry them for about 2 minutes a side, adding more olive oil as needed.
Serve hot over white rice with rosemary lime beurre blanc over it. Sprinkle with toasted sesame seeds.

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