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Tilapia with Strawberry-Thyme Sauce Recipe

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Here's a delicious way to welcome spring. I like to serve the tilapia with polenta and a blend of leeks and green onions that I've roasted in the oven with a little olive oil, salt and pepper. And definitely add a bit of bacon or blue cheese: It lends a hint of saltiness to contrast with the sweet and tangy sauce.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 1 cup quartered fresh strawberries
  • 1/2 cup white wine
  • 1/3 cup sugar
  • 1/4 cup lemon juice
  • 1 fresh thyme sprig
  • 1/2 teaspoon sea salt, divided
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon pepper
  • 4 tilapia fillets (4 ounces each)
  • 1 tablespoon olive oil
  • Crumbled blue cheese or cooked bacon, optional

Nutritional Facts

1 fillet with 1/4 cup sauce (calculated without blue cheese and bacon) equals 221 calories, 5 g fat (1 g saturated fat), 55 mg cholesterol, 337 mg sodium, 23 g carbohydrate, 1 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1/2 fat.

Directions

  1. In a small saucepan, combine the strawberries, wine, sugar, lemon juice, thyme sprig and 1/4 teaspoon salt. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until slightly thickened. Discard thyme sprig.
  2. Combine the flour, pepper and remaining salt; sprinkle over tilapia. In a large skillet, cook fillets in oil over medium-high heat for 3-4 minutes on each side or until fish flakes easily with a fork. Serve with strawberry sauce and sprinkle with blue cheese and bacon if desired. Yield: 4 servings.
Originally published as Tilapia with Strawberry-Thyme Sauce in Fresh Home Spring 2010

Nutritional Facts

1 fillet with 1/4 cup sauce (calculated without blue cheese and bacon) equals 221 calories, 5 g fat (1 g saturated fat), 55 mg cholesterol, 337 mg sodium, 23 g carbohydrate, 1 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1/2 fat.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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