I took this recipe and ran with it. I roughly doubled the recipe, sauteed garlic in butter and olive oil, added white wine (a chenin blanc, but a stronger, oaky chardonnay would've been great), and after sprinkling the (amazingly fresh) tilapia fillets lightly with a pre-pckg'd cajun seasoning, ladled just a bit over each fillet before broiling, with a bit of fresh dill on the pan. I served the remainder of the sauce over bow tie pasta with a bit of dill and freshly grated parm, with broccoli on the side. Such a light, perfect mean, truly. So perfect that I can't imagine it w/out the white wine - do try it! With lemon wedges and extra dill upon plating, this was a beautifully simple meal I'll make again and again.
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