Tilapia with Lemon-Garlic Sauce and Creamy Risotto

Tonight's dinner ranks in the top 5 so far in 2014's challenge.  I am sharing 2 recipes with you tonight because they go together beautifully.  I score a bonus point tonight because I have never made a Risotto.  It always intimidated me.  Anytime I saw someone on television make it, they emphasized that it was difficult to get just right.  Well, I am not sure what 'just right' is with Risotto, but this, excuse me, was damn delicious!  The hearty rice paired beautifully with the delicate Tilapia in its light sauce. I chose a fresh spring pea as a side. Simply steamed their sweet snap complimented the soft textures of the risotto and fish.   I know this sounds all foody, but the writer in me stems from my mother's tutelage, therefore, I need to pull out the formal sentence structure (and the damn, although she usually said sh&^!).

Tilapia with Lemon-Garlic Sauce
printable recipe

4 Tilapia fillets
salt & pepper
3 T. flour
2 T. butter, divided
1 T. olive oil
1 T. minced garlic
2/3 c. chicken stock
2 T. parsley
1 T. fresh lemon juice

Sprinkle fish with salt & pepper.

Place flour in a shallow dish. Dredge both sides of the fillets lightly.  Save the left over flour.
Heat a skillet on medium-high.  Add 1 T. butter and the olive oil. Swirl together as the butter melts.
Add the fish to the pan.  Cook 2 minutes per side or until fish flakes easily.

Remove from the pan to a warm plate.
Add reserved flour and garlic to the pan. Cook until the flour is lightly browned.
Add the stock, stirring with a whisk.  Bring to a boil.  Cook 2 minutes or until slightly thickened.

Remove from the heat and stir in the remaining 1 T. of butter, parsley and lemon juice.

Serve sauce with the fish.

Creamy Risotto
printable recipe

3/4 c. Arborio Rice
3 c. Chicken Stock
2 tsp. olive oil
2 tsp. minced garlic
2 tsp. minced shallot
1 T. Cream
2 T. grated Parmesan

In a bowl soak the rice in the stock for 20 seconds, swirling with a whisk.
Strain the rice from the stock.

In a heavy bottom pan, heat the olive oil.  Add the rice and toast until it smells nutty.

Add the garlic, shallot and starchy stock, reserving 1/2 c.
Bring to a boil.  Give the mixture a final stir, lower the heat and cover the pot with a lid.

Cook gently for 10 minutes.  Stir the mixture.

Cook for an additional 10 minutes.
Add the reserved stock, cream and cheese.  Stir until creamy and thick.

The only thing missing from this meal was a crisp glass of white wine!