Tilapia Fillets with Balsamic Reduction Served With Roasted Acorn Squash

Number of Servings:

4

4 5-7 oz. fresh Tropical™ Tilapia fillets

salt and pepper

2 Tbls. olive oil

1/2 Tbls. flour

Sauce

1 cup sugar

1 cup balsamic vinegar

Place the sugar in a hot frying pan and caramelize, but do not burn it. Add the balsamic vinegar and a pinch of black pepper. The sugar may get hard, but as the vinegar boils, it will melt again. Boil for about 10 minutes. If the sauce is too thick, add vinegar until desired consistency is reached. Set aside.

Combine the salt, pepper and flour and dredge each side of the fillets. Heat a large frying pan over medium high heat. When the pan is hot, add the olive oil and let it get hot. Add the fillets and brown on both sides, turning only once. Cook the fillets until they are golden brown, about 3 minutes per side. Remove to a plate and drizzle the balsamic sauce over the fillets.

Source: Tropical Aquaculture Products, Inc.

I served this with roasted acorn squash with blue cheese and almond slivers. Both dishes went great with the balsamic reduction.