TILAPIA WITH LEMON BUTTER SAUCE
AND ANGEL HAIR FRESCA
Source: Publix
Servings: 4

COOKING SEQUENCE
Put water on to boil for pasta; prepare tilapia and begin to saute - 15 minutes
Complete pasta and tilapia; serve - 15 minutes

FOR THE TILAPIA:
4 teaspoons flour, divided
1 teaspoon seasoned salt
large zip-top bag
5 to 6 sprigs fresh Italian parsley
juice of 1 lemon
1 1/2 pounds tilapia fillets
3 tablespoons butter, divided
1/4 cup white wine

Place 3 teaspoons flour and seasoned salt in zip-top bag; shake to mix and set aside. Chop (rinsed) parsley coarsely, leaves only, and measure (2 tablespoons). Slice (rinsed) lemon in half. Set both aside.

Preheat large saute pan on medium-high 2–3 minutes. Rinse fish and check for bones by pressing on fillet with finger tips and remove. Add fish to zip-top bag; seal tightly and shake to coat. Wash hands.

Place 1 tablespoon butter in pan and swirl to coat. Add fish (wash hands) and cook 3 minutes. Add 1 tablespoon butter to center of pan. Turn fillets, using spatula, distributing butter under each fillet. Cook 3 more minutes until fish is golden and flakes easily. Place fish on serving plates.

Place remaining 1 tablespoon butter and 1 teaspoon flour, wine and juice from lemon in sauté pan. Heat 1–2 minutes until thickened, stirring occasionally. Stir parsley into butter sauce and serve over fish.

ANGEL HAIR FRESCA:
8 ounces angel hair pasta (1/2 box)
2 cups fresh broccoli florets
1 tablespoon butter
1/2 cup sun-dried tomato spread

Fill large saucepan 1/2 full of water. Cover and bring to a boil on high heat for pasta.

Stir pasta into boiling water and boil 1 minute. Stir in broccoli and boil 4 minutes, stirring occasionally.

Drain. Add butter to saucepan, using residual heat to melt butter. Stir in tomato spread and pasta mixture; toss to mix and serve.