Tilapia with Citrus Bagna Cauda

My son has entered the realm of orthodontics work. As a result, he often requests fish for dinner as it is softer and more gentle to chew than meat. Since the Covid quarantine, I have gotten into the habit of keeping a resealable bag of frozen fish in my freezer such as flounder or tilapia. While these white fish don't pack as much protein as the more colorful tuna and salmon do, they are easier for my little guy to eat. And my husband and I enjoy them as well.

This is an awesome tilapia recipe from Giada. The citrus bagna cauda can be made ahead. It features lemon, orange and anchovy. That combo may sound odd, but it's amazing! The fish cooks in minutes. It is nice with rice and a green veg like string beans or asparagus. I always throw a salad together, too. I love a light dinner!

Tilapia with Citrus Bagna Cauda

From "Giada's Family Dinners"

By Giada DeLaurentiis

6 servings

3 Tbsp. unsalted butter

2 Tbsp. extra virgin olive oil

3 anchovy fillets, minced

1 1/2 tsp. minced garlic

2 Tbsp. orange juice

1 Tbsp. thinly sliced fresh basil

1 tsp. lemon zest

1 tsp. orange zest

Salt

2 tsp. olive oil

6 (6-ounce) tilapia fillets

Freshly ground black pepper

Cook the butter and extra virgin olive oil in a medium, heavy saucepan over medium heat, just until the butter is melted, 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.

The bagna cauda sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm before using.

Meanwhile, preheat the oven to 200 degrees Fahrenheit.

Heat the 2 teaspoons of olive oil in a large, heavy skillet over medium-high heat. Sprinkle the fish with salt and pepper. Working in two 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. When all the fish is cooked, drizzle the sauce over the fish and serve.