Sauteed Tilapia With A Lemon Shallot Cream Sauce On A Bed Of Peppery Arugula Food

SKILLET TILAPIA WITH CREAMY LEMON SAUCE

Steps:

• Set a skillet over medium heat; heat up oil and 1 tablespoon butter.
• Season fish with salt and pepper and add to skillet; cook for 3 minutes per side.
• Remove fish from skillet and set aside.
• Add 1 tablespoon butter to the same skillet and melt over medium-high heat.
• Stir in garlic and cook for 20 seconds.
• Slowly whisk in chicken broth and cook for 4 minutes, or until reduced by 1/3.
• Reduce heat to medium-low and add remaining butter.
• Slowly whisk in heavy cream.
• Add lemon juice and whisk until everything is well combined. Make sure to whisk continually so that the heavy cream doesn't curdle.
• Season with salt and pepper; taste the sauce and adjust accordingly.
• Remove from heat.
• Pour sauce over fish, or add fish back into the skillet; garnish with parsley, and serve.

PAN-SEARED TILAPIA WITH LEMON-BUTTER SAUCE

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.

TILAPIA & LEMON SAUCE

Steps:

• In a shallow bowl, combine 1/4 cup flour and salt. Dip fillets in flour mixture. , In a large nonstick skillet, cook fillets in 2 tablespoons butter over medium-high heat until fish just begins to flake with a fork, 4-5 minutes on each side. Remove and keep warm., In the same skillet, melt remaining 2 teaspoons butter. Stir in remaining 1 tablespoon flour until smooth; gradually whisk in broth, wine and lemon juice. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in parsley. Serve fish and sauce with rice; garnish with almonds.

TILAPIA WITH LEMON CREAM SAUCE RECIPE

Steps:

• Mix flour and seasoning together on a plate or shallow dish.
• In bowl, beat egg with a fork or whisk.
• Place the bread crumbs on second plate or dish.
• Coat fish with flour mixture, dip into egg, then coat well with breadcrumbs.
• Heat the oil in a large skillet.
• Add fish fillets, and cook about 3 minutes on each side until golden brown.

LIGHT SAUTEED TILAPIA WITH LEMON BROTH

Steps:

• Melt 1 tsp butter & oil in large skillet over low heat.
• Sprinkle fish with salt, pepper & paprika. Coat fish in flour on a shallow dish, shake off excess flour.
• Increase heat to medium-high, when butter turns light brown add fillets and saute 3 mins both sides.
• Remove fillets from pan and pour broth and lemon juice into the hot pan. Bring to a boil and whisk in 2 tsp butter.
• Serve sauce over fillets.

TILAPIA WITH LEMON CAPER SAUCE

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.

SAUTEED TILAPIA WITH A LEMON SHALLOT CREAM SAUCE ON A BED OF PEPPERY ARUGULA

Steps:

• Plate dishes with a bed of the Arugula. Season Tilapia with sea salt and fresh black pepper. Sear Tilapia in a drizzle of olive oil for a few minutes on each side. It doesn’t take long to cook. Remove from heat. In a sauté pan heat 2 teaspoons of olive oil. Add minced shallot and 2 teaspoons of lemon zest. Sauté till translucent but not browned. Add white wine and lemon juice. Season with fresh ground black pepper and a dash of salt. Cook for a few minutes and then add the Tilapia back into the sauté pan. Simmer slightly and then add the cream. Move the pan around gently to meld the cream into the sauce. When combined turn off heat. Lay a piece of Tilapia on each of the plated beds of Arugula. Drizzle sauce over each piece. Serve immediately and enjoy!

SAUTEED TILAPIA WITH LEMON-CAPER PAN SAUCE

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.

TILAPIA WITH CREAMY LEMON SAUCE

Steps:

• Heat the dressing in a medium skillet on medium heat. Coat the fish with flour and then add to the pan. Cook 4-5 minutes on each side or until fish flakes easily with a fork. remove from skillet, cover and keep warm.
• Add broth and lemon juice to the pan. cook 3 minutes, until it is reduced by half, stirring frequently witha whisk. Add cream cheese and cook until melted, stirring constantly. Pour over fish, sprinkle with parsley.