My F&W
quick save (...)

Tilapia with Citrus Bagna Cauda

  • SERVINGS: 6
  • FAST

Bagna cauda literally means "warm bath." It's a warm garlicky sauce that is used for dipping vegetables in the Piedmont region of Italy. Giada de Laurentiis add some orange juice and lemon zest to lighten the flavors and make it perfect for pouring over flaky tilapia fillets. Use leftovers to brighten the flavor of steamed cauliflower or simple boiled potatoes.

Adapted from Giada's Family Dinners book, by Giada De Laurentiis.

Plus: More Seafood Recipes and Tips

  1. 3 tablespoons unsalted butter
  2. 2 tablespoons extra-virgin olive oil
  3. 3 anchovy fillets, minced
  4. 1 1/2 teaspoons minced garlic
  5. 2 tablespoons fresh orange juice
  6. 1 tablespoon finely shredded fresh basil
  7. 1 teaspoon lemon zest
  8. 1 teaspoon orange zest
  9. Salt
  10. 2 teaspoons pure olive oil
  11. Six 6-ounce skinless tilapia fillets
  12. Freshly ground pepper
  1. Preheat the oven to 200°. In a medium, heavy saucepan, melt the butter in the extra-virgin olive oil over moderate heat, stirring frequently. Add the anchovies and stir until they dissolve, about 2 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Remove from the heat. Stir in the orange juice, basil and lemon and orange zests. Season the sauce to taste with salt.
  2. Heat the pure olive oil in a large, heavy skillet over moderately high heat. Sprinkle the fish with salt and pepper. Working in 2 batches, cook the fish until just opaque in the center, about 3 minutes per side. Transfer the fish to a platter. Cover with foil and keep warm in the oven while cooking the second batch of fish. Drizzle the bagna cauda over and around the fish and serve.
Make Ahead The bagna cauda sauce can be made up to 1 day ahead. Cool, then cover and refrigerate. Rewarm before using.
You Might Also Like

Ratings

Average Rating

(2)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.