Last night, I tried a Bon Appetit recipe for tilapia with balsamic butter sauce, had steamed rice and green beans on the side. The fish turned out lovely. My auntie has a rice cooker from Japan and the rice was splendid. I'd always kind of pooh-poohed the whole rice cooker idea since my rice usually turns out good, but the texture was very nice and it kept the rice warm for us while I finished the rest. Jeanie made an absolutely delicious strawberry spinach salad to go with it all. That made a great dessert for me!
Tilapia with Balsamic Butter Sauce
2 tbsp. olive oil
6 (4-5 oz.) tilapia fillets
1/4 c. balsamic vinegar
1 minced clove garlic
1 stick chilled butter, cut into 1/2" cubes
Simmer vinegar and garlic until reduced to a thick syrup, about 5 minutes. Heat 1 tbsp. oil in each of 2 skillets, on high. Salt and pepper the fish. Sauté until golden, about 2 minutes per side. On medium-low heat, whisk the butter into the balsamic reduction, 1 piece at a time. Serve over fish. Serves 6.
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