Tilapia With Citrus Bagna Cauda Food

BAGNA CAUDA

Bagna Cauda image

When I first tasted Bagna Cauda, I swooned. A heavenly, warm garlicky sauce and lots of fresh vegetables to dip into it. Boy do the Italians know how to live! It is traditional to dip little 'mops' of crusty bread to finish up the sauce if there's any left after the vegetables are finished.

Provided by evelynathens

Categories Cauliflower

Time 20m

Yield 2 cups, 4-6 serving(s)

Number Of Ingredients 16

Ingredients

7 garlic cloves, mashed to a paste
7 garlic cloves, sliced thin
1 1/3 cups olive oil
1 (5 ounce) can anchovy fillets, drained and chopped
1/3 cup butter, cut into pieces
2 tablespoons milk
sliced bell pepper
carrot, sticks
zucchini, sticks
cherry tomatoes
cauliflower
broccoli floret
celery, sticks
1 small button mushroom
green beans
snow peas

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.

Nutrition Facts : Calories 867.3, Fat 91.1, SaturatedFat 20.6, Cholesterol 71.8, Sodium 1415.8, Carbohydrate 3.9, Fiber 0.2, Sugar 0.2, Protein 11.4

TILAPIA W/ CITRUS BAGNA CAUDA

Tilapia W/ Citrus Bagna Cauda image

Adapted from Everyday Italian, the flavors are heavenly in this dish! I recommend(from reading reviewers advise) that you double the sauce!

Provided by Sharon123

Categories Tilapia

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

3 tablespoons unsalted butter
2 tablespoons extra virgin olive oil, plus
4 -8 teaspoons extra virgin olive oil
4 anchovy fillets, minced (optional)
2 teaspoons minced garlic
2 tablespoons orange juice
2 tablespoons thinly sliced fresh basil leaves
1 teaspoon lemon zest
1 teaspoon orange zest
6 (6 ounce) skinless tilapia fillets
salt & freshly ground black pepper

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!

Nutrition Facts : Calories 284.9, Fat 16.2, SaturatedFat 5.7, Cholesterol 100.3, Sodium 89.7, Carbohydrate 1, Fiber 0.1, Sugar 0.5, Protein 34.4

TILAPIA WITH CITRUS BAGNA CAUDA

Tilapia with Citrus Bagna Cauda image

Provided by Giada De Laurentiis

Categories main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 10

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

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.

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