PAN FRIED TILAPIA WITH LIME BASIL BEURRE BLANC ON A BED OF WILT

Steps:

• For the sauce; combine the lime juice, wine, garlic and shallots in a wide pan, bring to a boil and reduce to 1/4 the volume.
• Pour into a bowl and stir in the cream.
• Whisk in the butter, 1 TBS at a time, until thoroughly combined.
• Stir in the fresh basil and hold the sauce in a warm place until ready to serve.
• For the spinach, slice the garlic into thin slivers.
• Heat a large saute pan over medium heat for 30 seconds.
• Add the butter and, when half of it has melted, add the garlic.
• Cook, stirring constantly, for about 45 seconds or until the garlic is tender and fragrant.
• Add the spinach leaves, and season with salt and pepper.
• Use tongs or a spatula to stir the spinach so it cooks evenly.
• Remove from heat when all spinach leaves have wilted, setting aside to keep warm while you cook the fish.
• Divide the fillets into 4 pieces.
• Sprinkle lightly with the salt, sugar, pepper and paprika.
• Place a large non-stick skillet over high heat.
• When hot add the oil and butter.
• When the butter begins to melt, swirl to coat the pan.
• Place the fish in the pan and cook for 5 minutes; turning gently until fish flakes easily, do not over cook.
• To serve, place the spinach in an attractive mound on a heated plate, top with the fish fillets and spoon sauce over.
• Serve at once!