Steamed Tilapia in Wine Sauce
I developed this recipe while working at a local winery. Fast and easy to prepare, it became an instant classic at my house. I use a lively dry pear wine in the sauce and recommend avoiding those wines that are sweet or semisweet. —Tenneille Brewer, Fayette, New York
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 wild rice
Directions
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1Sprinkle fillets with 3/4 teaspoon salt and 1/4 teaspoon pepper. Place each fillet on a piece of heavy-duty foil (about 18x12 in.). Top each fillet with peas, chives and butter. Drizzle with wine; sprinkle with remaining salt and pepper. Fold foil around fillets and peas, sealing tightly.
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2Grill, 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. If desired, top with additional minced chives. Serve with rice.
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