Sauteed Tilapia With Lemon Caper Pan Sauce Food

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.

TILAPIA W/ LEMON CAPER SAUCE

Steps:

• In a large skillet over medium heat pan sauté fish fillets in butter.
• Remove fish and keep warm.
• In the same skillet add shallots and 1 tsp of seasoned flour. Sauté for 5 minutes.
• Add lemon juice and wine. Simmer till sauce is slightly thickened.
• Add capers to sauce and spoon sauce over cooked fish.

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.

PAN SEARED LEMON TILAPIA WITH PARMESAN PASTA

Steps:

• Bring a saucepan of lightly salted water to a boil over medium heat, stir in the macaroni, and return to a boil. Cook the macaroni uncovered, stirring occasionally, until it is cooked through but still firm to the bite, about 8 minutes. Drain well.
• Meanwhile, heat 2 tablespoons of olive oil in a skillet over medium heat. Sprinkle both sides of the tilapia fillets with lemon juice, oregano, basil, cilantro, salt, and pepper, and lay the fillets in the heated skillet, making sure they don't touch. Sear the fillets for 2 to 4 minutes on each side, until the fish is golden brown on the outside, and opaque and flaky inside.
• Return the hot, cooked macaroni to the saucepan, and stir in 1 tablespoon of olive oil to coat the pasta. Sprinkle on the Parmesan cheese, stir to mix, and stir in 1 teaspoon of lemon juice, the garlic powder, basil, oregano, cilantro, salt, and pepper. Divide the pasta between two plates, and top each with a tilapia fillet.

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.

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.

PARMESAN CRUSTED TILAPIA WITH LEMON CAPER SAUCE

Steps:

• Prepare Parmesan flour by combining 1/2 cup flour and parmesan cheese in shallow pan, set aside.
• Dredge fish in plain flour, shaking off excess flour.
• Dip in egg wash.
• Coat in parmesan flour mixture.
• Heat non-stick frying pan with olive oil (almost smoking).
• Brown fish on both sides, remove from pan and keep warm.
• In the same pan, add more oil if needed, and sauté garlic.
• Add capers, lemon juice, wine and stock, salt and pepper (artichokes if you like).
• Reduce by half, remove from heat.
• Add butter and melt through.

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.

SAUTEED TILAPIA WITH LEMON-PEPPERCORN PAN SAUCE

Steps:

• Combine first 3 ingredients.
• Melt 1 teaspoon of butter with oil in a large nonstick skillet over low heat.
• While butter melts, sprinkle fish fillets with salt and black pepper.
• Place the flour in a shallow dish.
• Dredge fillets in flour; shake off excess flour.
• Increase heat to medium-high; heat 2 minutes or until butter turns golden brown. Add fillets to pan; saute 3 minutes on each side or until fish flakes easily when tested with a fork. Remove fillets from pan. Add broth mixture to pan, scraping to loosen browned bits. Bring to a boil; cook until reduced to 1/2 cup (about 3 minutes). Remove from heat. Stir in two teaspoons of butter with a whisk. Serve sauce over fillets. Garnish with lemon wedges, if desired.