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
Directions
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.
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By kiralm_3810350
Aurora, IL
on May 14, 2013
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This was very tasty! I loved the combination of herbs/savory with a hint of citrus. I made it pretty close to what the recipe called for (I did add a bit more garlic, basil and orange juice because I love all those flavors and wanted to make sure I had enough sauce for the 8 filets I had. Served with rice and a Ceasar salad. Great Spring/Summer meal. Very refreshing!
By kelly.mctague_1...
mckinney, TX
on March 08, 2013
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Thought this was good but I have confirmed that I'm not crazy about tilapia so next time I will use cod or a different white fish... I served this with asparagus...
By tanguera75
Florida
on December 02, 2012
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Very good recipe indeed... I had to make a couple of changes though. I skipped the anchovies (I didn't have any in my pantry, and fresh-squeezed 1 orange instead of using ready-made juice. I made this recipe just for myself, so after pan frying the fish for a couple of minutes on each side, I added the sauce to the pan (with the fish still in it and let it reduce. The end result was a thick orange-basil sauce and wonderfully tender and flaky fish. Will definitely make again for my family to try...
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