Saut�ed Tilapia with a Lemon Shallot Cream Sauce on a bed of Peppery Arugula

I was hoping to come back from my long summer hiatus with a gift giveaway, but I�m a little too anxious to post this delicious recipe for Saut�ed Tilapia with a Lemon Shallot Cream Sauce on a bed of Peppery Arugula. What a whirlwind of a summer! I never intended to put off my blogging as I did, but I�m happy to be back and happier yet to share some new recipes, and a special post from my travels to Chicago for the Outstanding In The Field event and .. a gift for a lucky winner of my first giveaway!

Fish has been the protein of choice for me this summer. You won�t even believe it.. but this recipe happened to be my Saturday morning breakfast! Figure that one. (I do have a typical waffle breakfast to post too. I�m not always out of the norm!) ? I hope you enjoy this.. for breakfast, brunch, lunch or dinner! Can�t wait to meet up with you all again on your blogs!

Ciao and hugs to you all,
Laurie

Saut�ed Tilapia with a Lemon Shallot Cream Sauce
on a bed of Peppery Arugula

Baby Arugula
4 pieces Tilapia
I whole Shallot minced
Olive Oil
Juice of half a small Lemon
2 � teaspoons Lemon Zest
1/8 cup White Wine (I used Black Box wine)
1/2 cup Cream or Half in Half

Plate dishes with a bed of the Arugula.

Season Tilapia with sea salt and fresh black pepper. Sear Tilapia in a drizzle of olive oil for a few minutes on each side. It doesn�t take long to cook. Remove from heat. In a saut� pan heat 2 teaspoons of olive oil. Add minced shallot and 2 teaspoons of lemon zest. Saut� till translucent but not browned. Add white wine and lemon juice. Season with fresh ground black pepper and a dash of salt. Cook for a few minutes and then add the Tilapia back into the saut� pan. Simmer slightly and then add the cream. Move the pan around gently to meld the cream into the sauce. When combined turn off heat.

Lay a piece of Tilapia on each of the plated beds of Arugula. Drizzle sauce over each piece. Serve immediately and enjoy!

Buon Appetitio!
Laurie