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Photo of Tilapia with warm sherry vinaigrette & wild rice by WW

Tilapia with warm sherry vinaigrette & wild rice

4
Points® value
Total Time
1 hr 10 min
Prep
15 min
Cook
55 min
Serves
4
Difficulty
Easy
Serve this elegant fish dish with a side of steamed baby bok choy or slender green beans.

Ingredients

Uncooked wild rice blend

¾ cup(s)

Bell pepper

½ cup(s), red variety, finely diced

Olive oil

2 tsp(s)

Uncooked tilapia fillet

20 oz, 4 (5-oz) fillets

Table salt

½ tsp(s)

Black pepper

¼ tsp(s)

Shallots

1 medium, minced

Sherry vinegar

1 tbsp(s)

Vegetable broth

¾ cup(s)

Chives

2 tbsp(s), chopped

Instructions

  1. Cook rice blend according to package directions, adding bell pepper during last 5 minutes of cooking time. Remove saucepan from heat and keep warm.
  2. Heat oil in large heavy nonstick skillet over medium heat. Sprinkle fillets with salt and black pepper. Add fillets to skillet and cook, shaking skillet constantly for first 30 seconds to prevent sticking, until browned and crispy on bottom, about 5 minutes. Turn fillets over and cook just until opaque in center, about 2 minutes longer. Transfer to platter.
  3. To make vinaigrette, set same skillet over medium-high heat. Add shallot and cook, stirring frequently, until softened, about 1 minute. Add vinegar and bring to boil. Add broth and bring to simmer, stirring to scrape up any browned bits from bottom of skillet. Simmer until sauce is reduced by half, about 5 minutes. Stir in chives.
  4. Pour sauce over fillets and serve with rice.
  5. Serving size: 1 tilapia fillet, 1 1/2 tablespoons sauce, and about 1/2 cup rice

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