Sautéed Tilapia with White Wine & Lemon Sauce & Lemon Orzo

Wednesday
Serving Size : 4
1/2 Cup flour
3 tablespoons Meyers Lemon Olive Oil
4 Tilapia Fillets
Kosher salt and pepper to taste
White Wine and Lemon Sauce (recipe follows)
Prep Work:
Place flour in shallow baking dish or pie plate and set aside. Pat fish fillets with a paper towel, season both sides of fillet with salt and pepper and let stand until fillets are glistening with moisture, about 5 minutes.
If you going to make the White Wine Sauce -- do it now while the fish is resting. (Follow the directions for the sauce)
Coat the Fish: Coat both sides of fillet with flour and shake off excess and place them on a separate plate or paper towel, preferably in one single layer.Sauté the Fish: Heat 2 Tablespoons of the Meyer Lemon Olive Oil over high heat in a large non-stick skillet until oil is shimmering, but not smoking. Place the fillets in a single layer and immediately reduce heat to medium-high. ** Depending on the size of your skillet and the amount of fish your making, you'll have do add more oil and saute the fillets in batches.Without moving the fish, sauté for 2 to 3 minutes on each side and until the edges of fillet are opaque and bottoms are lightly browned. Use the fish spatula to gently flip fillets.Transfer fillets onto plate and if you're using the sauce, pour it over now and serve.NOTES : The sauce that compliments this dish is easy and taste great. The adults like the sauce but picky eating kids won't, so I serve the fish on each individual plate and serve the sauce on the side on the table.White Wine and Lemon Sauce1 tablespoon Meyer Lemon Olive Oil1 shallot (other onion can be substituted in a pinch) -- roughly chopped1/2 cup white wine2 tablespoons butter1 tablespoon fresh parsley1/2 lemonIn a sauce pan, heat 1 tablespoon of the Meyers Lemon Olive Oil over medium heatSauté shallots until softened and beginning to color, about 1 1/2 minutesAdd wine, increase heat to high and bring to boil, boil until reduced to 1/4 cup -- about 3-5 minutes. Remove sauce pan from burner and pour into another container, such as a coffee mug or creamer, through a small strainer to strain out the shallot, and then discard the shallot.Whisk in butter and parsley -- and a squeeze of half a lemon
Set aside and keep warm until the fish is done.

Lemon Orzo
5 c Defatted chicken broth
2 c Dried orzo pasta
1/4 c Snipped fresh chives
2 ts Finely grated lemon zest
2 ts Peanut oil
2 ts Fresh lemon juice
Bring broth to a boil in a medium-size saucepan. Add the orzo, reduce the heat and simmer uncovered until just tender. Drain and return the pasta to the pan.
Add the remaining ingredients and to well to combine. Serve hot.
Serves 4 to 6

Serve with steamed brussel sprouts