Tilapia With Citrus Bagna Cauda Food

BAGNA CAUDA

Steps:

• In a small saucepan, cook garlic paste and sliced garlic in olive oil with anchovies over low heat, stirring occasionally, for 15 minutes (do not let garlic brown).
• Stir butter and milk into mixture and transfer to a fondue pot.
• Serve warm with accompanying vegetables.

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!

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.