Tilapia Recipes

Tilapia Recipes

½ pound leeks, root end discarded, white and light green part only, halved, cleaned very well in a large bowl of water, and drainedKosher salt, to taste Freshly ground black pepper, to taste 1 tablespoon extra-virgin olive oil

1 tablespoon unsalted butter 1 cup dry white wine (sauvignon blanc) 1 cup vegetable stock 5 sprigs fresh thyme

1½ tablespoons of fresh lemon juice (1/2 lemon) 2 tablespoons roughly chop fresh flat-leaf Italian parsley,optional

Season the cut side of the leeks lightly with salt and pepper. In a medium sauté pan (large enough to accommodate the leeks), over medium heat, add 1 tablespoon olive oil, plus 1 tablespoon butter, and heat until the butter just begins to brown. Add the leeks, cut side down and cook, undisturbed, for 3 minutes, or until nicely caramelized. Using tongs, flip the leeks. Continue to cook until caramelized, 1 minute. Stir in the white wine and cook down for 2 minutes, then add the stock. Add the thyme and bring to a simmer. Reduce the heat to low and cook until the leeks are beginning to soften and give when pressed, approximately 15 minutes.

Squeeze in the lemon juice, and reduce the liquid until thickened to ¼ cup, approximately 15 additional minutes. Season to taste with salt and pepper, discard the thyme sprigs, and cover and keep warm.

Tilapia Recipes

Tilapia Recipes

Tilapia Recipes

Tilapia Recipes

Tilapia Recipes

Tilapia Recipes

Tilapia Recipes

Tilapia Recipes

Tilapia Recipes