Here is something I came up with off the top of the dome while I was in the store yesterday. I call it "Tilapia with a Rosemary Basil White Wine Cream Sauce" or "The ****" for short.
What you will need: 4 Tilapia filets
1/2 c.
each fresh rosemary and finely chopped basil
1 c. chopped tomatoes and onion (for garnish)
1/4 c. fresh squeezed lemon juice
1 c. dry, white wine (I used a Sauvignon Blanc)
6 Rashers (slices) of thick cut, peppered bacon
2 c. heavy cream
2 Tbsp minced garlic
1 box of your favorite profilactics ('cause you're getting laid tonight!)
How we put it all together: First get your "mes en plas" (prep everything before you start); things happen quickly, so you don't want to be behind the 8-ball. Preheat the oven to 350 deg., Chop the tomatoes and onion, chop the basil, strip the rosemary, chop the bacon into 1/2" pieces, and squeeze your lemon juice; set all that aside. Place the tilapia filets in a lubed, 9" x 13" baking dish/pan. Heat a pan over medium heat (cast iron is preferred, but you can use whatever you like; I would not use a Teflon-coated pan for reasons you see in a little bit). When the oven has preheated and the pan is hot, put the tilapia in the oven for 20 min. and put the bacon pieces in the pan with the garlic. Cook bacon until crisp, remove bacon from the pan and drain the grease. Return the empty pan to the burner to reheat and turn set it to high heat. When the pan heats back up, put in the wine to deglaze the pan scraping all the crunchy bits off the bottom. When the pan is "clean," put the bacon back in with the rosemary, basil, and lemon juice, and let cook for a couple of minutes. When the liquid has reduced somewhat, add the heavy cream and heat to a boil stirring constantly; you may also add a little fresh ground pepper here. When the cream starts boilng reduce the heat to medium and let simmer until thick; about 7-10 minutes during which time, the tilapia should be finishing up. Plate the tilapia, cover with sauce, and garnish with the tomatoes and onion. Enjoy!
