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Pan-Seared Tilapia with Blackberry Sauce
February 29, 2008
1 Min Read
Serves 4 / A fresh, fruity sauce enhances the earthy sweetness of the spiced fish. Prep tips: You can substitute rainbow trout or another white fish. For the sauce, experiment with other fruit combinations, such as raspberries, mangoes, or peaches.
1 10-ounce package frozen blackberries, partially thawed
3 tablespoons honey
2 tablespoons balsamic vinegar
⅓ cup dry white wine
Pinch of salt
½ teaspoon salt
2 teaspoons ground cinnamon
2 teaspoons ground cumin
¼-½ teaspoon cayenne pepper
½ teaspoon coarsely ground black pepper
4 5- to 6-ounce tilapia fillets, skin removed, rinsed and patted dry
1 tablespoon olive oil
In a medium saucepan, combine blackberries, honey, vinegar, wine, and a pinch of salt. Mash berries lightly with a fork. Bring to a boil, reduce heat, and simmer, uncovered, about 8 minutes, until sauce is slightly thickened.
While sauce cooks, in a small bowl combine ½ teaspoon salt, cinnamon, cumin, cayenne, and black pepper. Gently rub both sides of tilapia fillets with spice mixture.
In a large skillet, heat olive oil over medium-high. Sauté fish 2-3 minutes, until golden, then turn and sauté 2-4 minutes longer, until cooked through. Transfer to serving plates and top with blackberry sauce. Serve immediately.
PER SERVING (with ¼ cup sauce): 252 cal, 18% fat cal, 5g fat, 1g sat fat, 69mg chol, 27g protein, 26g carb, 5g fiber, 346mg sodium
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