Skillet Herbed Tilapia
 

Taken from rec.food.recipes

Skillet Herbed Tilapia

Egyptians farmed this fish 3,000 years ago and it was prevalent in the
Nile
River. However, it is now farmed in the southern United States and is
carefully
controlled so that it does not enter other bodies of water as they can
quickly
overpopulate and deplete important resources for other fish. The meat is
typically white, although the red skinned tilapia may have a reddish
tint to the
meat. Cooked meat is opaque. A brown colored meat will result from
red-skinned
fish if the tilapia is not skinned deeply enough. The firm, flaky
texture
of tilapia has a sweet, mild flavor.

Makes 4 servings

1/2 cup butter
4 tilapia fillets
lemon pepper
1 teaspoon fresh chopped basil
1 teaspoon fresh chopped tarragon
1/4 cup lemon juice
1/2 cup white wine
1 lemon, sliced
4 parsley sprigs

Melt butter in non-stick skillet. Season tilapia with dash of lemon
pepper
and cook fillets over medium heat until fork tender (about 2 minutes
each
side). Remove fish from skillet. Add herbs to butter and cook for about
1
minute until aromatic. Stir in lemon juice and wine. Plate the tilapia
and
pour herb sauce over filets. Garnish with parsley and lemon slice.

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Vicki