Food Network: Tilapia with Citrus Bagna Cauda

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Tilapia with Citrus Bagna Cauda
Recipe courtesy Giada De Laurentiis

Ingredients
3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil, plus 2 teaspoons
4 anchovy fillets, minced
1 1/2 teaspoons minced garlic
2 tablespoons orange juice
2 tablespoon thinly sliced fresh basil leaves
1 teaspoon lemon zest
1 teaspoon orange zest
6 (6-ounce) skinless tilapia fillets
Salt and freshly ground pepper

Instructions
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 garlic and cook just

until fragrant, about 30 seconds. Remove from the heat. Stir in the orange juice, basil, and lemon
and orange zests. Season the sauce, to taste, with salt.

The bagna cauda sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm before
using.

Meanwhile, preheat oven to 200 degrees F.

Sprinkle the fish with salt and pepper and brush both sides of the fish with remaining 2 teaspoons
extra-virgin olive oil. Working in 2 batches, fry the fish until just opaque in center, about 3
minutes per side. Transfer fish to platter. Cover with foil and keep warm in the oven while cooking
the second batch of fish. Drizzle the sauce over and around the fish and serve.