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!
Since the alcohol cooks out of the sauce, it just leaves it with a rich flavor instead of the taste of the wine. We used tilapia for this meal. The original recipe called for salmon. I think either would work, I just prefer tilapia. 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. Or, if you have more people to feed, you’ll want to scale up the Tilapia with Pinot Noir meaning you won’t have as much extra.
If you don’t want to buy an actual bottle of wine, most stores also sell cooking wines. You can find cooking wine in the same aisles as cooking oil. 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 works 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. For those under the drinking age, you can purchase cooking wines since they aren’t for consumption. 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. Put the flour on a shallow plate. Lay the fish in the flour on each side. Turn over a few times until they fillets are well-coated.
In a large skillet, over medium heat, warm four tablespoons of olive oil or any cooking oil. Place the breaded tilapia fillets in the warm pan. Cook for about 3-5 minutes. Carefully flip the fish. Cook the other side until it is cooked through.
Remove the tilapia from the pan and cover it to keep it warm. 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. This usually takes about 3-4 minutes.
Serve the wine sauce warm over the fish, garnish with dried parsley, and enjoy!
Originally Published On: March 20, 2017
Last Updated On: September 6, 2019
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
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