Apparently when life hands you lemons, you make lemonade. When you run out of said lemons, you make do with what you have and hope for the best or you call for take-out. Luckily, it turned out pretty good.
Seared Talapia With Herbed Cream Sauce
- 3-4 boneless/skinless talapia fillets (any firm whitefish would work), rinse in cold water and dried well with paper towels
- kosher salt and freshly ground pepper
- salted butter
- olive oil
- 3 green onions, sliced thin
- 1/4 cup of white wine
- 1/4 cup of heavy cream
- a handful of flat leaf parsley, minced
- leaves from a couple sprigs of fresh thyme
Generously salt and pepper the prettier side of the fillets.
When pan is very hot, add one tablespoon of olive oil and one tablespoon of salted butter. Let the butter melt and sizzle. Place your fish prettier sides down into the pan and sear them for about 2 1/2 minutes the first side and then 1 to 1 1/2 minutes on the other. They're done when firm to the touch. Do not overcook. Remove the fillets and plate.
Add one more tablespoon of salted butter to the pan. Add the green onions and saute for 1 minute. Add the white wine and simmer for one minute scraping the brown bits off the bottom of the pan. Then add your cream and thyme, when it comes back to a simmer, cook for one to two minutes or until thickened. Turn off the heat, add your parsley and stir for 30 seconds more. Salt and pepper to taste only if necessary.
Spoon the sauce onto your fish and serve immediately.