Name: Seared Tialpia with Lemon-Tarragon Sauce
Yield: 4
Ingredients: 1.5 pounds fresh or frozen tilapia fillets or other lean whitefish fillets; 1 teaspoon Sandwich Sprinkle; 1 tablespoon olive oil; 1/4 cup dry white wine or reduced- sodium chicken broth; 1 tablespoon lemon juice; 1 teaspoon Dijon-style mustard (try the French vinaigrette seasoning here instead); 1 teaspoon snipped fresh tarragon or 1/4 teaspoon dried tarragon, crushed; Paprika (optional)

Seared Tialpia with Lemon-Tarragon Sauce

Tags: Dinner Seafood

Yield: 4

Ingredients

1.5 pounds fresh or frozen tilapia fillets or other lean whitefish fillets
1 teaspoon Sandwich Sprinkle
1 tablespoon olive oil
1/4 cup dry white wine or reduced- sodium chicken broth
1 tablespoon lemon juice
1 teaspoon Dijon-style mustard (try the French vinaigrette seasoning here instead)
1 teaspoon snipped fresh tarragon or 1/4 teaspoon dried tarragon, crushed
Paprika (optional)

Steps

Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Sprinkle all sides of the fish with Sandwich Sprinkle. In a very large skillet heat oil over medium heat. Add fish in a single layer; cook for 2 minutes. Using a wide spatula, carefully turn fish over; cook about 2 minutes more or until fish flakes easily when tested with a fork. Transfer fish to a serving platter. Cover and keep warm.
For sauce, add wine and lemon juice to skillet. Using a whisk, scrape up any crusty bits in the skillet. Whisk in mustard and tarragon; heat through. If desired, sprinkle fish with paprika. Pour sauce over fish.

Notes

Can be served with orzo with 2 tsp citrus zest and 1/2 tsp Sandwich Sprinkle.