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This simple sauce can be used on any mild white fish. An easy summer meal served wit rice and sliced tomatoes.
Ingredients:
1 1/2 tbsp pine nuts
2 tbsp butter
2 tsp minced fresh chives
2 6-ounce tilapia fillets
Seasoned flour for dredging
Lemon wedges
In a large, heavy skillet sauté pine nuts in 1 tbsp butter over moderate heat, stirring until golden. Add chives. Remove skillet from heat and transfer mixture with slotted spoon to a dish. Season tilapia with salt and peper and dredge in flour, shaking off excess. In the skillet, heat remaining tbsp of butter over moderate high heat until foam subsides; sauté tilapia until it just flakes, about 1 minute per side. Transfer fish to plates and spoon pine nut mixture on top. Garnish with lemon.
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