Tilapia in White Wine Sauce

I love fish. Especially tilapia. I could eat it all the time. That is, if my hubbie didn't gag or cringe at the smell or sight of fish. He hates fish and how I dare to even say it, that he doesnt like pasta either! What a freak, right? Who doesn't like pasta? I did get to make fish tacos a couple of weeks ago and savored every bite that I took of it because I knew I couldnt eat it again for at least another 6 months. He ate it too, but as he was eating it he had this look on his face and 2 hours later was in the kitchen looking for something else to eat. The week before that we ate some catfish and he liked that. But fish in 2 weeks time = thats the years limit for him. Uhhh.....

My mom used to make this fish for us when I was growing up. It is so dang good. If you like fish, I guess. I dont have a picture of it unfortunelty because I havent been able to make it, the thought of a creamy sauce on fish almost made hubs pass out. But you have to trust me on this one guys. It will be one of your favorite tilapia recipes for the rest of your LIFE! So here it is!

Tilapia in White Wine Sauce

 6 fillets of thawed tilapia

1/2 cup flour

1/4 tsp each of seasoned salt and pepper

3 tbs evoo

1 cup heavy cream

1/2 cup white wine (I've even used the white cooking wine (seriously) before I was 21 because that would just be wrong to have wine around your house before your legal...*sarcasim)

1/2 cup shredded parmesan cheese

1/2 lime

An additional glass of wine *gulp* for you....(optional)

In a bowl combine your flour, seasoned salt, and pepper. Coat your tilapia fillets and set aside. Heat a big skillet (if you have an electric skillet this does wonders because of how big it is) with your 3 tbs of evoo. When it gets hot, lower your temperture to medium and add your tilapia. Let cook on one side for 5 minutes or until it gets to be a golden brown color. Turn over and let cook for 1 minute longer. Add your cream and white wine over the fish and cook for 5 more minutes stirring the sauce around several times to keep it from sticking. Sprinkle your parmesan on in there and cook an additional minute. Cut your lime in half and squeeze one of the halves over the entire skillet of fish to give it that last touch. And its done! Put it on your plate and pour some of the creamy goodness over it. Don't fall over when you taste just how good this is. Serve along side with a salad and a roll to soak up even more of sauce!

You! My non-loving fish eating husband (who looks really hot in this shirt! Dang it, I'm "trying" to be irritated with you right now!) have GOT to get over this fish phobia because me posting this recipe has just made me hungry for it. Next week this is whats going to be for supper one night. SO THERE!

(Pretty, pretty PLEASE!)

Hope everyone has a fab day!

Kirby