Tilapia with Citrus Bagna Cauda - Don't ask me how to say it

One of the unintended consequences of this blogging endeavor has been the addition of a few extra pounds (per my scale).  I thought this week I might need to lighten it up a little.  After all, bathing suit season will be here shortly.

Last night I made Tilapia with Citrus Bagna Cauda (recipe to follow) from Giada De Laurentiis' Family Dinners cookbook.  When asked what we were having for dinner, I had to say tilapia with a citrus sauce as I could not say "bagna cauda" in a way that remotely sounded right.  I am sure Giada says it beautifully.

Preparation of this dish is extremely easy, and in fact, you can make the delicious sauce up to a day ahead of time for a really quick meal.  From start to finish, this meal took me 30 minutes to prepare.  Great for a busy weeknight.

RECIPE: Tilapia with Citrus Bagna Cauda

Ingredients:

3 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil, plus 2 teaspoons

4 anchovy fillets, minced

1 1/2 teaspoons minced garlic

2 tablespoons orange juice

2 tablespoon thinly sliced fresh basil leaves

1 teaspoon lemon zest

1 teaspoon orange zest

6 (6-ounce) skinless tilapia fillets

Salt and freshly ground pepper

Directions:

Cook the butter and 2 tablespoons extra-virgin olive oil in a heavy medium saucepan over low to medium heat just until the butter is melted, stirring frequently. Add the anchovies and stir until the anchovies dissolve, about 2 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Remove from the heat. Stir in the orange juice, basil, and lemon and orange zests. Season the sauce, to taste, with salt.

The bagna cauda sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm before using.

Meanwhile, preheat oven to 200 degrees F.

Sprinkle the fish with salt and pepper and brush both sides of the fish with remaining 2 teaspoons extra-virgin olive oil. Working in 2 batches, fry the fish until just opaque in center, about 3 minutes per side. Transfer fish to platter. Cover with foil and keep warm in the oven while cooking the second batch of fish. Drizzle the sauce over and around the fish and serve.  (Courtesy of Family Dinners by Giada De Laurentiis)

I realize that the anchovy fillets may turn some people off, but don't let it, as it really does add an interesting flavor.  The minced fillets end up dissolving so it adds a salty flavor to the sauce versus a fishy flavor. The citrus sauce is very light yet packed with flavor.  It would be great on any type of mild flavored fish.  The cookbook had a note that the sauce is also good on cauliflower and broccoli.  Next time that may be worth a try.  

Serve the fish over rice, couscous or thin pasta.  The sauce begs to be sopped up by something.  This was an extremely satisfying (and light) dish, and was perfect for a warm evening.