Pan-Seared Tilapia with Citrus Vinaigrette

Cooking Light, January 2008

This was really good. We’ve made it twice since I put it up here to make. I usually put the ingredients for the sauce together in the morning. Then when I get home, we pan sear the fish, add the sauce to the pan to let it reduce a little and then pour it over the fish. It’s really yummy! Last time, I added more OJ than called for.

Measuring cups and spoons

Small bowl

Large nonstick skillet