Simple Tilapia With Lemon And Thyme Food

PAN FRIED TILAPIA WITH LEMON THYME BUTTER SAUCE

Steps:

• Begin by making the sauce. It can be served room temperature.*
• In a medium saute pan, melt two tablespoons of the butter over medium low heat and once melted, add the shallots and cook until soft, about four minutes.
• Add wine and cook to evaporate.
• Add zest, lemon juice, salt, pepper and thyme and cook for two minutes until most of the liquid has evaporated, leaving about a tablespoon of liquid with the solids.
• Turn the heat to low and start stirring in four tablespoons of butter letting them melt into the sauce. Add four more tablespoons of butter stirring in to melt and mix in.
• Remove pan from heat and stir in the last two tablespoons of butter. The sauce will be creamy and slightly thick.
• Pour this sauce through a strainer and discard solids then set aside. *
• Pat fish dry with paper towels.
• In a small bowl, mix flour, garlic powder, onion powder, paprika, salt and pepper. Pour into a small sifter and sift over both sides of the fish.
• Heat a large skillet or saute pan over medium heat and add the olive oil.
• Once the oil is hot, add all of the fish filets and cook for about five minutes, turning half way through.
• Remove to a platter and drizzle some sauce over the fish and serve the rest on the side.

PAN-SEARED LEMON-THYME TILAPIA LOINS

Steps:

• Melt butter in a large sauté pan over medium-high heat. Add seasoned Tilapia, onions and garlic, and allow to brown.
• Turn fish and add remaining ingredients. Cook for approximately three minutes, or until fish is done.
• To serve, place the cooked vegetables on a plate with the fish on top. Add a handful of mixed greens to the plate and spoon the butter sauce on top.

LEMON GARLIC TILAPIA

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray.
• Rinse tilapia fillets under cool water, and pat dry with paper towels.
• Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper.
• Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.

BAKED TILAPIA WITH LEMON-THYME FLAKY SALT

Steps:

• Preheat the oven to 350°F.
• Sprinkle shallot in a baking dish large enough to hold all of the fish in a single layer.
• Rub each fillet all over with a teaspoon of olive oil. Lightly season one side of each fillet with sea salt and pepper.
• Place fillets on top of shallots in the baking dish, seasoned side down, and bake until flesh is opaque and flakes with a fork, 12 to 15 minutes.
• While fish bakes, prepare the seasoning salt by combining thyme, flaky salt and lemon zest in a small bowl.
• Mix gently.
• The salt mixture will be slightly wet and clumpy.
• When fish is done, sprinkle a little bit of the seasoning salt over each fillet, making sure each portion gets a bit of salt, zest and thyme.
• Serve immediately with any remaining seasoning salt if desired.

SIMPLE TILAPIA WITH LEMON AND THYME

Steps:

• 1. Preheat oven to 350F. 2. Place fresh tilapia on 8" squares of parchment paper (one fillet per parchment sheet). 3. Cut 4 slices from the lemon and set aside. Squeeze the juice from the rest of the lemon over the tilapia. 4. Sprinkle 1/2 a pinch of table salt over each of the fillets. 5. Drizzle olive oil over the fillets. Don't douse them, but make sure that you get the surface of the fillets covered. 6. Take your sprigs of thyme and place them over the fillets, spaced equally apart. I like a lot of thyme, but if you're less of a fan I would suggest putting a little less. 7. Take the 4 lemon slices you sliced earlier and place two on top of each fillet, equally spaced. 8. Make one turn of fresh pepper over each fillet. 9. Fold the parchment paper around the fillets in a packet so that it does not open on its own. Place the seam face down in a pan and make sure the two fillets are evenly spaced out in the pan. 10. Bake in oven for about 15 minutes, then remove from parchment paper and put on a plate. Goes great with asparagus.

LEMON ROSEMARY TILAPIA

Steps:

• Preheat oven to 350.
• Spray a foil-covered baking pan with pan spray and add filets.
• Season filets with salt and pepper as desired.
• Place a sprig of rosemary lengthwise on each filet.
• slice lemon(s) and lay slices over rosemary.
• Cover with foil and crimp snugly around pan.
• Bake for 15-20 minute for frozen, thawed fish will take a shorter time.

LEMON BUTTER TILAPIA

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 STRAWBERRY-THYME SAUCE

Steps:

• In a small saucepan, combine the strawberries, wine, sugar, lemon juice, thyme sprig and 1/4 teaspoon salt. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until slightly thickened. Discard thyme sprig., Combine the flour, pepper and remaining salt; sprinkle over tilapia. In a large skillet, cook fillets in oil over medium-high heat for 3-4 minutes on each side or until fish flakes easily with a fork. Serve with strawberry sauce and sprinkle with blue cheese and bacon if desired.

TILAPIA MEUNIER

Steps:

• Rinse fillets and pat dry. In small bowl combine flour, salt, pepper and thyme. Pour the dry mixture out onto a plate and dredge each fillet, lightly covering all surfaces; set aside. Cut stick butter into 1 oz. pats; set aside.
• Heat 1/3 of oil in large skillet over medium-high heat. Place 2 fillets (or more, just don't crowd skillet surface) in skillet and saute for several minutes on each side. Remove fillets from skillet, place on plate, and sprinkle with 1/3 parsley. Set in your oven as the remaining heat of fillet will crisp the fresh parsley. Repeat until all fillets are cooked.
• Pour off the oil and wipe skillet dry. Return skillet to heat and begin melting butter, 1 oz at a time until bubbling hot, but not brown. Quickly add the lemon juice and slices (capers if using); stir gently in the skillet until combined and warm. Pour over fillets and serve.