I realized just how behind I am on posting – this move threw me all off, but I’m back now, I swear – when I saw that this dish, hubby’s and my Valentine’s Day entree, was still in draft form.  And that’s a shame.  I hate to think I’ve waited so long to share this with you all, because it’s wonderful.  Tilapia is one of my favorite – perhaps my all-time favorite – kinds of fish.  Although I do love tuna.  And halibut, and sole, and really good salmon.  Anywho.  This tilapia is wonderful, gently sauteed and coated with a bright, fresh-tasting sauce of citrus and herbs.  It was easy to make, too – bonus!  I’m definitely not going to wait for next Valentine’s Day to make this again.

Tilapia with Citrus Bagna Cauda

For the Bagna Cauda Sauce
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 anchovy fillet, minced (yum!)
1 clove garlic, minced
1 tablespoon orange juice
1 teaspoon chiffonaded fresh basil (or chives)
1/2 teaspoon lemon zest
1/2 teaspoon orange zest

For the Fish
1 teaspoon extra-virgin olive oil
2 tilapia fillets
salt and pepper

• To make the bagna cauda sauce, combine the oil, butter, and anchovy fillets in a nonstick saute or fry pan and warm until the anchovy melts.  Add the garlic and cook 30 seconds, until fragrant.  Remove from heat and add the juice, herbs and zest.  Season to taste with salt and set aside.
• Wipe out the fry pan with a paper towel and add additional olive oil.  Season the fish with salt and pepper and saute until just opaque and still tender – approximately 3 minutes per side.
• Plate fish and dress with the bagna cauda sauce.
• Optional – garnish with chives.

Yield: Serves 2.  I reduced the recipe, which originally served 6.  For the original proportions see…

Source: Adapted from Giada’s Family Dinners, by Giada de Laurentiis