I hope those of you in the Northeast are enjoying the lively spring-like weather we’ve been having. I hear it’s going to end very very soon.

I’ve been dreading January/February for a while because Mr. Hillman’s Helpings had to pack up and go to work in North Carolina for 7 whole weeks. There is a silver lining to every cloud, however. I can now cook with the ingredients he hates! So be prepared for some recipes incorporating eggplant, mushrooms and crab in the coming weeks!

The recipe below takes probably 30 minutes from start to finish, and it was really really good! If you can’t find tilapia, you can substitute any white flaky fish such as flounder or cod.


Serves 4


Cooking spray
4 (6-ounce) tilapia fillets
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/2 cup white wine
2 tablespoons finely chopped shallots
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
4 teaspoons extravirgin olive oil
2 teaspoons sherry vinegar (if you don’t have sherry, use white wine vinegar)


Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle fish evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 2 fillets to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from pan; keep warm. Repeat procedure with remaining fillets.

Add white wine to pan; cook 30 seconds or until liquid almost evaporates. Combine shallots and remaining ingredients, stirring well with a whisk; stir in remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Add shallot mixture to pan; sauté 1 minute or until thoroughly heated, stirring frequently. Place 1 fillet on each of 4 plates; top each serving with about 3 tablespoons sauce.

Happy eating!


Lauren Hillman
Hillman’s Helpings