Steamed Tilapia in Wine Sauce Recipe

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Steamed Tilapia in Wine Sauce Recipe

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I developed this recipe while working at a local winery. It's fast and easy to prepare and became an instant classic at my house. I use a lively dry pear wine in the sauce and recommend avoiding those that are sweet or semi-sweet. —Tenneille Brewer, Fayette, New York
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 4 tilapia fillets (6 ounces each)
  • 1 teaspoon salt, divided
  • 1/4 teaspoon plus 1/8 teaspoon pepper, divided
  • 1 pound fresh sugar snap peas, trimmed
  • 2 tablespoons minced chives
  • 4 tablespoons butter
  • 1/2 cup dry white wine
  • Hot cooked rice

Directions

Sprinkle fillets with 3/4 teaspoon salt and 1/4 teaspoon pepper. Place each fillet on one side of a piece of heavy-duty foil (about 18x12-in. rectangle). Top with peas, chives and butter. Drizzle with wine; sprinkle with the remaining salt and pepper. Fold foil around fish and peas, sealing tightly.
Grill, covered, over medium heat 10-15 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape. Spoon juices over fish and peas. Serve with rice. Yield: 4 servings.
Originally published as Steamed Tilapia in Wine Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p144

  • 4 tilapia fillets (6 ounces each)
  • 1 teaspoon salt, divided
  • 1/4 teaspoon plus 1/8 teaspoon pepper, divided
  • 1 pound fresh sugar snap peas, trimmed
  • 2 tablespoons minced chives
  • 4 tablespoons butter
  • 1/2 cup dry white wine
  • Hot cooked rice
  1. Sprinkle fillets with 3/4 teaspoon salt and 1/4 teaspoon pepper. Place each fillet on one side of a piece of heavy-duty foil (about 18x12-in. rectangle). Top with peas, chives and butter. Drizzle with wine; sprinkle with the remaining salt and pepper. Fold foil around fish and peas, sealing tightly.
  2. Grill, covered, over medium heat 10-15 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape. Spoon juices over fish and peas. Serve with rice. Yield: 4 servings.
Originally published as Steamed Tilapia in Wine Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p144

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