- Yield: 6 Servings, about 4 ounces of fish per serving
- ½ cup all-purpose flour
- 1 tablespoon chopped fresh parsley
- ½ teaspoon salt, divided
- 3 eggs
- 4 tablespoons (½ stick) light, trans-fat-free margarine, divided
- 1-½ pounds tilapia fillets
- 2/3 cup white wine or dry vermouth
- 4 tablespoons lemon juice
How to Make It
- In a shallow dish, combine flour, parsley, and ¼ teaspoon salt; mix well. In another shallow dish, beat eggs.
- In a large skillet over medium heat, melt 1 tablespoon margarine.
- Dip fish in flour mixture, then in egg, coating completely.
- Sauté fish (in batches, if necessary) 3 minutes per side, or until golden, adding more margarine as needed. Remove fish to a paper towel-lined platter. Add any remaining margarine, wine, lemon juice, and remaining salt to skillet; mix well, then return fish to skillet.
- Cook 2 to 3 minutes, or until sauce begins to thicken. Serve fish immediately with sauce.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.