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Nutrition Facts
Serving Size 1 (194g) Recipe makes 6 servings
Calories 284
Calories from Fat 145		(51%)
Amount Per Serving		%DV
	Total Fat 16.2g	24%
	Saturated Fat 5.7g	28%
	Monounsaturated Fat 7.8g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 100mg		33%
Sodium 89mg		3%
Potassium 534mg		15%
Total Carbohydrate 1.0g		0%
	Dietary Fiber 0.1g	0%
	Sugars 0.4g
Protein 34.3g		68%
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Tilapia W/ Citrus Bagna Cauda

Recipe #123947 | 25 min | 15 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: Sharon123
May 30, 2005

Adapted from Everyday Italian, the flavors are heavenly in this dish! I recommend(from reading reviewers advise) that you double the sauce!

SERVES 6 (change servings and units)

Ingredients

3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil, plus
4-8 teaspoons extra-virgin olive oil
4 anchovy fillets, minced (optional)
2 teaspoons minced garlic
2 tablespoons orange juice
2 tablespoons thinly sliced fresh basil leaves
1 teaspoon lemon zest
1 teaspoon orange zest
6 (6 ounce) skinless tilapia fillets
salt & freshly ground black pepper

Directions

1
Cook the butter and 2 tablespoons extra-virgin olive oil in a heavy medium saucepan over medium low heat just until the butter is melted, stirring frequently. Add the anchovies, if using, and stir until the anchovies 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
The bagna cauda sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm it before using.
3
Meanwhile, preheat oven to 200 degrees F.
4
Sprinkle the fish with salt and pepper and brush both sides of the fish with the remaining 4-8 teaspoons extra-virgin olive oil. Working in 2 batches, fry the fish until just opaque in center, about 3 minutes per side. Transfer fish to platter. Cover with foil and keep warm in the oven while cooking the second batch of fish. Drizzle the sauce over and around the fish and serve. Enjoy!

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Featured Reviews for This Recipe

From: katrosado5

On Nov 20, 2009

Out of this world delicious! This will be in regular rotation in our dinner menu at home! A word about anyone who is hesitant to use anchovy (filets or paste) I have found that many people who say that they don't like anchovy-really don't. But I have also found it's because they have eaten dishes where too much was used or an actual fillet made it's way into their mouth. No, No! Use it as a seasoning. The richness and depth anchovy used as a seasoning bring to a dish is indescribable. Yum...

2 people found this review helpful

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From: Vino p.o. prn

On Jul 17, 2007

Very good!! I doubled the lemon zest because I didn't have an orange and increased the OJ by about 1-2 tbs. but otherwise followed the recipe exactly and served it with brown rice. Definitely increase the amount of sauce if you are making 6 fillets. The anchovies are what make the sauce..don't omit them! Thanks for posting!

1 person found this review helpful

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From: adopt a greyhound

On Jul 16, 2009

Update: We have this recipe at least twice every month. It is wonderful. I serve it with pasta Aoli. This recipe is outstanding if you like Bagna Cauda. This is very quick and the flavor is awesome. I served it with steamed broccoli and ciabatta bread Ciabatta (Italian Slipper Bread) to get all the juices. I did substitute lemon juice for the orange juice. You must try this recipe.

2 people found this review helpful

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From: appleydapply

On Oct 22, 2008

This was delicious! But, I wish I had paid attention to the other reviews - there was not nearly enough sauce. Also, the directions were not clear on how to "fry" the fish - 2tsp for 4 large fillets wasn't enough. By the time I was done pan-frying these, I had probably used about 1/4 cup of oil and they still stuck to the pan, so I recommend a non-stick skillet for this.

2 people found this review helpful

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