Pan Fried Tilapia With Lime Basil Beurre Blanc On A Bed Of Wilt Food

PAN-FRIED TILAPIA

Steps:

• Heat butter and olive oil in a large skillet over medium heat. Add onion, garlic, Cajun seasoning, basil, parsley, and lemon-pepper seasoning. Stir until fragrant, about 30 seconds. Add tilapia fillets and increase heat to medium-high.
• Cook tilapia until opaque and easily flaked with a fork, 3 to 4 minutes per side. Adjust temperature if it browns too quickly.

PAN FRIED TILAPIA FROM SANDRA LEE

Steps:

• Heat oven to 300 degrees F.
• In a shallow baking dish combine flour, seafood seasoning, salt and pepper. Add the tilapia and lightly coat each side.
• Heat oil in a large skillet over medium-high heat. Shake off any excess seasoned flour and place in the skillet. Brown on both sides, about 2 to 3 minutes per side. Place tilapia on a baking sheet that is lined with a paper grocery bag or paper towels and keep warm in the oven while you prepare the sauce.
• Turn down the heat to the pan the tilapia was cooked to low and add the butter. Once the butter is melted, add the garlic, lemon juice and parsley and saute for 2 minutes. Place the fillets on serving plates or a platter, top with the sauce and serve.

EASY PAN-FRIED TILAPIA

Steps:

• Dry tilapia fillets and cut each in half. Season each fillet with Cajun seasoning, salt, and pepper. Dredge in flour to coat, shaking off excess.
• Melt butter and oil in a large heavy skillet over medium-high heat. Pan-fry fish quickly, working in batches if needed, until edges appear white, 3 to 4 minutes. Flip and continue to cook until easily flaked with a fork, 3 to 4 minutes more. Remove to a plate and keep warm.
• Heat the same pan over medium-high heat. Saute onion until soft, about 5 minutes. Pour white wine into the pan, reduce heat, and let simmer until reduced by about half, 5 to 7 minutes. Drizzle sauce over fish before serving and garnish with capers.

PAN FRIED TILAPIA WITH LIME BASIL BEURRE BLANC ON A BED OF WILT

Steps:

• For the sauce; combine the lime juice, wine, garlic and shallots in a wide pan, bring to a boil and reduce to 1/4 the volume.
• Pour into a bowl and stir in the cream.
• Whisk in the butter, 1 TBS at a time, until thoroughly combined.
• Stir in the fresh basil and hold the sauce in a warm place until ready to serve.
• For the spinach, slice the garlic into thin slivers.
• Heat a large saute pan over medium heat for 30 seconds.
• Add the butter and, when half of it has melted, add the garlic.
• Cook, stirring constantly, for about 45 seconds or until the garlic is tender and fragrant.
• Add the spinach leaves, and season with salt and pepper.
• Use tongs or a spatula to stir the spinach so it cooks evenly.
• Remove from heat when all spinach leaves have wilted, setting aside to keep warm while you cook the fish.
• Divide the fillets into 4 pieces.
• Sprinkle lightly with the salt, sugar, pepper and paprika.
• Place a large non-stick skillet over high heat.
• When hot add the oil and butter.
• When the butter begins to melt, swirl to coat the pan.
• Place the fish in the pan and cook for 5 minutes; turning gently until fish flakes easily, do not over cook.
• To serve, place the spinach in an attractive mound on a heated plate, top with the fish fillets and spoon sauce over.
• Serve at once!

PAN FRIED TILAPIA

Steps:

• Heat oven to 300 degrees F.
• In a shallow baking dish combine flour, seafood seasoning, salt and pepper. Add the tilapia and lightly coat each side.
• Heat oil in a large skillet over medium-high heat. Shake off any excess seasoned flour and place in the skillet. Brown on both sides, about 2 to 3 minutes per side. Place tilapia on a baking sheet that is lined with a paper grocery bag or paper towels and keep warm in the oven while you prepare the sauce.
• Turn down the heat to the pan the tilapia was cooked to low and add the butter. Once the butter is melted, add the garlic, lemon juice and parsley and saute for 2 minutes. Place the fillets on serving plates or a platter, top with the sauce and serve.

PAN FRIED TILAPIA WITH WHITE WINE AND CAPERS

Steps:

• Combine first 6 ingredients, stir­ring well with a whisk; set aside.
• Sprinkle fillets with salt and pepper. Dredge fillets lightly in flour, and coat both sides of fillets with cooking spray.
• Heat oil in a large nonstick skillet over medium-high heat. Add fillets; cook 3 minutes. Reduce heat to medium; turn fillets, and cook 3 minutes or until fish flakes easily when tested with a fork. Remove from pan.
• Add wine mixture to pan; cook 30 seconds, stirring constantly. Remove from heat; stir in butter until melted. Spoon wine mixture over fillets; sprinkle with parsley. Serve with lemon wedges, if desired.

PAN FRIED TILAPIA

Steps:

• Warm up olive oil in a 10" or 12" skillet.
• Mix the corn meal and Old Bay seasoning thoroughly, then spread out on a platter.
• Coat tilapia fillets lightly, but thoroughly with corn meal and Old Bay mixture.
• Lay coated fillets in hot olive oil (medium-medium high heat) and cook until golden on the bottom, then turn fillets over and repeat.
• Do not overcook the fish--it's easy to do.
• While fillets are cooking, combine Miracle Whip, sweet relish, and lemon juice and stir until well blended, then serve with the fish.
• It's quick, easy, and doesn't require a lot of cleanup.
• Steamed carrots or broccoli and some form of potatoes go well with this.