7 years ago

Tilapia with Balsamic Shallot Sauce

This light and flavorful fish dinner is delicious with a green salad and a glass of white wine.

4 servings
Preparation time: 25 minutes


  • 4 tilapia fillets
  • 2 tablespoons olive oil, divided
  • ½ cup flour
  • ½ cup thinly sliced shallots
  • 1 teaspoon Lunds & Byerlys Tuscan Seasoning
  • ⅓ cup chicken broth
  • ⅓ cup Lunds & Byerlys 12-Year Balsamic Vinegar
  • 3 tablespoons butter, cut into 3 pieces


  1. Rinse tilapia; pat dry with paper towels, season with salt and pepper.
  2. Heat large skillet over medium-high heat, add 2 tablespoons oil and heat until oil shimmers.
  3. Dredge fillets in flour, add to skillet; cook until light golden brown (about 3 minutes).
  4. Gently turn fillets; continue to cook until fish flakes (about 3 to 4 minutes longer).
  5. Transfer fillets to plate; cover to keep warm.
  6. Wipe excess oil from skillet. Add remaining oil to skillet; heat over medium-low heat.
  7. Add shallots and Tuscan Seasoning; cook until shallots are soft (about 4 to 5 minutes).
  8. Add chicken broth and vinegar to skillet; increase heat to medium high. Bring to a boil; cook 3 to 4 minutes.
  9. Stir in butter until melted. Season with salt and pepper to taste. Spoon over fillets.