- 2 cups jasmine rice
- 4 tilapia filets (experiment with your favorite fish!) sea bass, snapper, mahi mahi are all great with this too!
- 1/4 stick butter
- olive oil
- 1/4 cup lemon juice
- 1/4 cup white wine
- 1/4 cup shaved parmesan
- 3-4 sprigs fresh parsley – chopped
- 1/2 teaspoon garlic powder
- 1/2 cup all purpose flour
- salt & pepper
Get your rice started. For four cups of rice, put four cups of water in a pot with a little olive oil and bring to a boil. Add 2 cups of rice, let boil one minute and stir. (If you want – make enough rice for Mon & Tues) Drop temperature to low, cover rice and leave it alone for 20 minutes. We’re big rice eaters – so we make a lot – cut this in half if you’re not! 😉
In large skillet, heat ¼ stick of butter, 2 tablespoons olive oil. Lightly dredge filets in flour. Season with salt/pepper/garlic. Gently sauté in butter & olive oil – cook 5-6 minutes per side until fish is white throughout. Sprinkle top of each with shaved parmesan. Add ¼ cup lemon juice and ¼ cup white wine and scrape up the drippings from the pan. (drippings are great over rice!) Serve with lemon wedges, steamed broccoli or salad.
Want to kick it up a little? Add 1/2 teaspoon chili powder to the flour before dredging your fish. We like it that way served with red beans & rice & a dash of hot sauce!
Making this tonight. Expect it to be great. Only problem is that it takes 6 pages of paper to print out the recipe. Call me cheap, but I think I will keep the laptop open on the counter. Thanks Julie!
Made this fish tonight using tilapia. Was wonderful. Didn’t have any white cooking wine so I opened up a bottle of Riesling and used that instead. Of course, we had to finish the bottle off. The only other comment I have is that we didn’t have jasmine rice so I used plain old white rice. My hubby loved the drippings on the rice but I thought it was a little to lemony. I think the jasmine rice would have made the difference.
Thanks for posting this. Keep them coming. I want to try them all.
too not to….sorry