PAN SEARED TILAPIA WITH LEMON BUTTER SAUCE
This pan seared tilapia with lemon butter sauce is one of the best tilapia recipes! Serve this pan fried whole tilapia with roasted potatoes for an easy dinner win!
Provided by Katherine | Love In My Oven
Time 30m
Number Of Ingredients 8
Steps:
- In a shallow dish, combine the flour, paprika, garlic powder, salt and pepper. One side at a time, coat the tilapia fillets in the flour. Set aside.
- In a large cast iron skillet over medium-high heat, melt 1/4 cup of the butter. Once the butter is melted and beginning to sizzle, add the tilapia fillets side by side in the skillet. Cook the fish for about 5-6 minutes before flipping and cooking for another 5-6 minutes on the other side, or until it flakes easily with a fork*.
- When the fish is cooked, remove it to a plate and keep warm in the oven. Add the remaining butter to the skillet, and once the butter starts sizzling use a spatula to scrape up any brown bits, and squeeze the lemon juice into the pan. Let the sauce simmer for a couple of minutes, then remove from heat. Plate the fish (and any potatoes or rice you may have cooked) and drizzle the lemon butter sauce all over the dish. Sprinkle with parsley and serve immediately!
PAN-SEARED TILAPIA
Steps:
- Rinse tilapia fillets in cold water and pat dry with paper towels. Season both sides of each fillet with salt and pepper. Place the flour in a shallow dish; gently press each fillet into the flour to coat and shake off the excess flour.
- Heat the olive oil in a skillet over medium-high heat; cook the tilapia in the hot oil until the fish flakes easily with a fork, about 4 minutes per side. Brush the melted butter onto the tilapia in the last minute before removing from the skillet. Serve immediately.
Nutrition Facts : Calories 249.3 calories, Carbohydrate 11.9 g, Cholesterol 56.3 mg, Fat 10.8 g, Fiber 0.4 g, Protein 24.6 g, SaturatedFat 4.5 g, Sodium 50.9 mg
PAN-SEARED TILAPIA
Steps:
- To make the salsa: Stir the tomatoes, onion, and cilantro together in a small bowl. Stir in the lime juice, olive oil and chile. Season with salt and pepper, to taste. Place in the refrigerator to chill while preparing the fish.
- Preheat the oven to 200 degrees F.
- Pour enough canola oil into a large frying pan to generously coat the bottom. Heat over medium-high heat until hot but not smoking.
- While the oil is heating, season as many of the fillets as will fit in the pan comfortably with salt and pepper. Dredge the seasoned fillets in flour to coat both sides and shake off the excess flour. Carefully slip the coated snapper into the hot oil and give the pan a little shake to prevent sticking. Cook until lightly golden on the underside side, about 3 minutes. Flip the fillets over and cook until the thickest part of the fillets are opaque at the center, 2 to 3 minutes. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining fillets, adding more oil to the pan, if necessary.
- Serve warm, passing the tomato salsa separately.
PAN-SEARED TILAPIA WITH LEMON-BUTTER SAUCE
Step up fish with lemon-butter sauce makes tasty dinner for fish lovers.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- In 2-quart saucepan, heat wine, lemon juice and shallots to boiling over medium-high heat. Boil uncovered 4 minutes, stirring occasionally, until liquid is reduced by half.
- Add whipping cream to pan and heat to boiling, stirring occasionally. Boil uncovered 6 minutes, stirring occasionally, until sauce is thickened and reduced to about 1/2 cup. Remove from heat and add lemon peel. Beat in butter, 1 piece at a time, with wire whisk, adding the next piece only after the first has been completely beaten in and melted. When all of the butter has been beaten in, add 1/4 teaspoon salt and the white pepper. Cover to keep warm.
- Sprinkle fish with 1/4 teaspoon salt; set aside.
- In 12-inch skillet (preferably nonstick), heat oil over medium-high heat until shimmering and hot. Add fish and cook 3 minutes. Flip and cook 3 minutes longer or until edges begin to brown and fish flakes easily with fork.
- To serve, spoon sauce over fish and sprinkle with nuts.
Nutrition Facts : Calories 460, Carbohydrate 4 g, Cholesterol 160 mg, Fat 2 1/2, Fiber 1 g, Protein 31 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 3 g, TransFat 1 g
PAN-SEARED TILAPIA
Quick, easy and quite nice. I usually put the fillets over mashed potatoes and to make it super quick I prepare the frozen mashed potatoes, but of course homemade are much better. I usually side this with sauteed spinach or summer squash.
Provided by nsomniak6
Categories Tilapia
Time 15m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Preheat broiler.
- Mix Bread crumbs with parsley and basil.
- Heat skillet to med-high heat.
- While pan is heating ,salt and pepper filets on both sides and dip in olive oil and gently shake off excess. Dip into breadcrumbs and set aside.
- Heat remaining oil in pan until just starting smoke and add filets.
- Sear 2-5 minutes on each side, depending on thickness of filets (2 mins each side for thinner filets, 4 mins for thicker cut.).
- Slide filets into broiler pan and broil 3 minutes more until cooked through.
- Serve immediately.
SAUTEED TILAPIA WITH LEMON-CAPER PAN SAUCE
Make and share this Sauteed Tilapia With Lemon-Caper Pan Sauce recipe from Food.com.
Provided by RedVinoGirl
Categories Tilapia
Time 30m
Yield 6 , 6 serving(s)
Number Of Ingredients 11
Steps:
- Whisk together chicken stock, lemon juice and capers. Lightly crush the capers.
- Season the tilapia fillets with salt and pepper. Then dredge them in flour, shaking off any excess. Set aside.
- In a large skillet, melt one teaspoon of butter over medium heat. Turn up the heat to medium-high and brown the butter (it should be a golden brown color). Add the fillets to the pan. Sauté for about 3 minutes on each side (they are done when the fish flakes easily with a fork). Add olive oil to the pan as needed if the pan becomes too dry. Transfer fillets to plates.
- Pour the broth mixture into pan, being careful of splatter - it will instantly boil, steam and hiss. Scrape the bottom of the pan to loosen any browned bits. Continue heating and stirring until the mixture is reduced to about 1/2 cup. Remove the pan from the burner and whisk in two teaspoons of butter. Spoon two tablespoons of mixture, give or take, over each fillet.
Nutrition Facts : Calories 68.2, Fat 2.4, SaturatedFat 1.3, Cholesterol 5.9, Sodium 177.9, Carbohydrate 9.8, Fiber 0.4, Sugar 0.8, Protein 1.9
TILAPIA WITH LEMON CAPER SAUCE
My husband and I are always trying to increase the amount of fish in our diet. This recipe is fast, easy and enjoyable, even for non-fish lovers. -Catherine Jensen, Blytheville, Arkansas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Sprinkle tilapia with salt and pepper. Dust lightly with flour., In a large skillet, heat oil over medium heat. Add tilapia; cook until lightly browned and fish just begins to flake easily with a fork, 3-5 minutes per side. Remove from pan; keep warm., Add broth, lemon juice, butter and capers to same skillet; cook and stir until mixture is reduced by half, about 5 minutes. Spoon over tilapia. If desired, serve with pasta and lemon wedges.
Nutrition Facts : Calories 207 calories, Fat 8g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 500mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges
LEMON BUTTER TILAPIA
This is my take on a James Beard recipe. So simple and quick, very few ingredients. This is the dish that turned me into a fish lover. Trick is to have everything ready to go when you start. It's fast from start to table.
Provided by Peg629
Categories Tilapia
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Chop parsley and put aside. Juice lemon and put aside.
- Melt 2 tbs. butter and the olive oil in non-stick skillet
- Lightly dust fish fillets in flour, season if desired with salt and pepper.
- When butter stops bubbling, add fish and saute 3-4 min on first side.
- Turn and finish second side 3-4 min, until done and flaky. Remove to plate and keep warm.
- Add remaining 2tbs. butter to skillet and melt.
- Stir in lemon juice and parsley quickly and pour immediately over fish.
- Serve and enjoy.
TILAPIA WITH LEMON BUTTER SAUCE
Easy, quick and inexpensive; fairly healthy as long as you don't go overboard on the butter - you can half the amount of butter or replace with Smart Balance or the like to cut down on the sat fat and still get the same flavor. I prefer Andy's fish fry, but Zatarain's plain works well also. I've changed the amount of lemon from the original also; I'm used to starting 2 lbs of fish and forgot to convert down to 6 servings.
Provided by jdennys
Categories Tilapia
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Prep the tilapia - Defrost in package, if necessary, rinse and place in glass or plastic bowl. Cover with milk and set aside for 30 minute to soak out as much of the strong flavor as possible - the milk will turn pink.
- Using a microplane, zest the lemon, removing as much as possible without getting any of the pith. Juice the lemon and set both the juice and zest aside.
- Preheat an electric skillet to 375°F.
- Remove the tilapia from the milk and discard the milk. Lightly bread the fish with the fish fry. Add a small amount of olive oil to the skillet and distribute evenly. Place the filets in the oil and fry until the fish is just flaky and the breading is a medium brown.
- While the fish is cooking, melt the butter in a small saucepan. add the lemon zest and stir until combined. Whisk in the lemon juice until fully incorporated. You can add more fresh not-from-concentrate lemon juice to taste.
- Remove the cooked filets from the skillet, drain on a paper towel. Plate the fish and drizzle the sauce over to taste. Serve with risotto or pilaf and a green vegetable such as asparagus or broccoli.
Nutrition Facts : Calories 205.9, Fat 20.6, SaturatedFat 9.6, Cholesterol 39.1, Sodium 32.4, Carbohydrate 5.7, Fiber 1.3, Protein 2.5
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