Tilapia W Citrus Bagna Cauda Food

TILAPIA W/ CITRUS BAGNA CAUDA

Steps:

• Cook the butter and 2 tablespoons extra-virgin olive oil in a heavy medium saucepan over medium low heat just until the butter is melted, stirring frequently. Add the anchovies, if using, 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 it before using.
• Meanwhile, preheat oven to 200 degrees F.
• Sprinkle the fish with salt and pepper and brush both sides of the fish with the remaining 4-8 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. Enjoy!

BAGNA CAUDA

Steps:

• Melt the butter in a saucepan over medium-high heat. Add the garlic and cook until it is fragrant and becomes golden, about 1 minute.
• Stir in the anchovies and the oil from the tin and continue to cook, stirring often, until the anchovies melt into the butter, about 5 minutes.
• Transfer the sauce to a medium bowl. Serve with bread or raw vegetables on the side for dipping.

BAGNA CAUDA

Steps:

• In a hot pan, pour a good amount of olive oil in. When the oil starts to warm up, add garlic and turn the flame down.
• Add the anchovies, if using (don't worry about mincing them as they will dissolve in the mixture). The anchovies should cook in the garlic oil until the garlic becomes brown and the anchovies dissolve.
• When the garlic gets light brown, about 5 minutes, add chili flakes until they toast up and then turn flame off. Add more olive oil and salt and pepper for flavor.
• Right before you heat the sauce in your fondue pot, add some minced parsley to cook in the sauce.

CLASSIC BAGNA CAUDA

Steps:

• Place all ingredients in a heavy fondue pot, or saucepan, and simmer on LOW for 5 minutes.
• Serve with a platter of bite-size young vegetables (thinly sliced if the vegetables are fibrous), such as carrots, artichoke hearts, celery, cherry tomatoes, green pepper, zucchini, Belgian endive, and cabbage leaves.
• Or serve with bread cubes for dipping.
• Let the guests dip their choices into the warm sauce with fondue forks.

TILAPIA WITH CITRUS BAGNA CAUDA

Steps:

• 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.

TILAPIA WITH CITRUS BANGA CAUDA

Steps:

• 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.