Fish Avgolemono

I first tried this recipe with tilapia several years ago, and I was surprised by how much I liked it! So, a few days ago, we tried it again. I didn’t have any tilapia, but I did have some redfish from my most recent trip to Groomer Seafood.

Usually with redfish, I just do a blackened redfish, since there aren’t many recipes available. But, I was thinking that it’s simply a white, mild fish, so it really should work in any basic recipe (like the mountains of recipes I have for tilapia). So, we thought we’d give it a try. The result? I think we like it even better with the redfish than with tilapia! And I think it would work with any white, mild fish – so use whatever is freshest in your area. Enjoy!

Redfish avlegomono

Fish Avgolemono
Recipe adapted from AIMHIGH&SMILE
4 servings

4 mild white fish fillets (4 oz each) – tilapia, redfish, etc.
2 teaspoons canola oil
salt and pepper to taste
1 egg
1/4 cup low sodium chicken stock (warm) (can sub vegetable stock)
1/4 tsp lemon zest
1/2 lemon (juice) (about 1.5 Tbsp)
2 Tbsp dill (chopped)

1. First, make the sauce. Heat the egg in a double boiler (I use a glass Pyrex bowl over a small saucepan with water in it) while whisking until it is frothy. Add lemon zest. Slowly pour in the lemon juice while whisking. Slowly pour in the chicken stock while whisking. Continue whisking until the sauce thickens enough for your tastes (about 5-7 minutes). Add dill to sauce. Set aside.
Avgolemono sauce

2. Heat the oil in a pan. Season the fish with salt and pepper to taste. Fry the fish until cooked and golden brown, about 2-3 minutes per side.

3. Serve the tilapia with avgolemono sauce.

**Note** The sauce reheats well. If you only want to make a couple of servings at a time, refrigerate half the sauce for up to 3 days, then reheat with the other servings.

Nutritional info (tilapia):
Calories: 140.5
Total Fat: 6.0 g
Cholesterol: 86.5 mg
Sodium: 135.9 mg
Total Carbs: 0.7 g
Dietary Fiber: 0.0 g
Protein: 21.7 g

Nutritional info (redfish):
Calories: 161.8
Total Fat: 7.6 g
Cholesterol: 127.7 mg
Sodium: 154.5 mg
Total Carbs: 0.7 g
Dietary Fiber: 0.0 g
Protein: 22.8 g

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