Ingredients for Tilapia With A Creamy Shrimp Crab White Wine Sauce
- Tilapia Fillets
- 2 tablespoons butter
- 1 tablespoon olive oil
- Salt
- Pepper
- Crabmeat
- 8 ounces cooked shrimp, peeled and deveined
- Heavy Cream
- 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1 tablespoon lemon juice
- Lemon Zest
- Fresh Parsley
- Fresh Dill
- All Purpose Flour
- Lemon Slice
- Rice
- Scallions
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How to Make Tilapia With A Creamy Shrimp Crab White Wine Sauce
- Prepare the rice pilaf and your chosen vegetable according to package directions or your preferred method.
- Melt 1 tablespoon butter in a large skillet over medium heat. Add tilapia fillets and cook for 3-4 minutes per side, or until cooked through and flaky.
- Remove tilapia from skillet and set aside. Add remaining 1 tablespoon butter, onion, and garlic to the skillet and cook until softened, about 2-3 minutes.
- Sprinkle flour over the onion mixture and cook for 1 minute, stirring constantly.
- Gradually whisk in white wine, ensuring no lumps form. Bring to a simmer and cook until slightly thickened.
- Stir in heavy cream, lemon juice, salt, and pepper. Simmer for 2-3 minutes, or until sauce has reached desired consistency.
- Add cooked shrimp and crab meat to the sauce. Gently heat through.
- Serve the tilapia over rice pilaf, top with the creamy shrimp and crab sauce, and serve with the steamed vegetable. Garnish with fresh parsley or lemon wedges (optional).
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
3g
Fat
74g
Carbs
41g
