Tilapia with Pinot Noir sauce is based on a recipe from the 100 Days of Real Food Fast & Fabulous cookbook. I was skeptical about this at first because I am not a big wine person. But Justin wanted it so I figured I would give it a try. And I’m so glad I did!
The pinot noir adds a lot of flavors, but since the alcohol cooks out of the sauce, it just leaves it with a rich flavor instead of the taste of the wine. The original recipe called for it to be made with salmon, but I prefer tilapia, so that’s what we used. You know this is a winner when both boys finished theirs and asked for more!!
Every now and then, when we go grocery shopping, Justin likes to grab a bottle of wine. We don’t drink often, but it sure does add to certain meals. And of course, when we have certain dishes, a glass of wine with dinner goes well. Since this recipe only uses half a cup of wine, you have plenty left over to serve with dinner.
If you don’t want to buy an actual bottle of wine, most stores also sell cooking wines. They are usually found in the same aisle as the cooking oils. I’ve bought white wine, red wine, wine vinegar, and sherry this way before, all meant for cooking, not drinking. But, if you like wine with dinner, then you can certainly use a regular bottle as well. Either work and will both give a similar flavor.
The only difference between cooking wine and drinking wine is usually in the quality. Cooking wines aren’t as high quality as drinking wines, but they can be purchased by those who aren’t 21 years old since they aren’t for consuming. This also means they are available in dry counties and if you go to the store before noon on a Sunday (our grocery store won’t sell alcohol before then).
Step by Step
To start this recipe, you’ll want to coat the fish before frying it. I like to mix whole wheat flour with some salt and pepper on a plate for this, then lay the fish in on each side, turning a few times until it’s well-coated.
In a large skillet, over medium heat, warm four tablespoons of olive oil or any cooking oil. Then place the breaded tilapia fillets in and cook for about 3-5 minutes, or until they are browned on the bottom. Then carefully flip the fish and cook the other side until it is cooked through.
Remove the tilapia from the pan and cover it to keep it warm. Then add the pinot noir wine to the pan and increase the heat to high. If you are working on a gas stovetop, it’s recommended to turn off the flame when you are pouring wine since it is flammable and can make a fire if any spills. Cook until the wine is reduced by half, which usually takes about 3-4 minutes.
Serve the wine sauce warm over the fish, garnish with dried parsley, and enjoy!
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Tilapia with Pinot Noir Sauce
- 1/2 cup whole wheat flour
- 1 pound tilapia
- salt & pepper
- 4 tbsp oil
- 1/2 cup pinot noir
- parsley (to garnish)
- Combine flour, salt, and pepper on a plate and coat fish
- Warm oil in large skillet over medium heat
- Add fish and cook for about 3-5 minutes or until browned on the bottom
- Flip and cook the other side, continuing to flip as needed until cooked through
- Remove fish from heat and cover
- Add the wine to the pan and increase heat to high
- Cook until the wine is reduced by half, about 3-4 minutes
- Serve sauce over warm fish and garnish with parsley