Tilapia With A Lemon Herb Butter Pan Sauce 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.

TILAPIA WITH A LEMON HERB BUTTER PAN SAUCE

Steps:

• Chop herbs.
• Add salt and pepper to both sides of each tilapia fillet.
• Add flour to a plate.
• Heat olive oil and butter in a skillet on medium-high heat.
• When the skillet is hot, dredge each tilapia fillet in flour and add to the skillet. Cook for three minutes on each side.
• Add chicken broth, lemon juice, and herbs to the skillet. Cook for five minutes until the sauce reduces and thickens.
• Serve immediately.

BAKED LEMON BUTTER TILAPIA

Steps:

• Preheat oven to 425 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray. In a small bowl, whisk together butter, garlic, lemon juice and lemon zest; set aside. Season tilapia with salt and pepper, to taste and place onto the prepared baking dish. Drizzle with butter mixture. Place into oven and bake until fish flakes easily with a fork, about 10-12 minutes. Serve immediately, garnished with parsley, if desired.

BAKED TILAPIA IN LEMON BUTTER SAUCE

Steps:

• Preheat the oven and position rack: Position a rack in the center of the oven. Preheat the oven to 450°F.

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.

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 WITH LEMON BUTTER SAUCE

Steps:

• Preheat large saute pan on medium high for 2-3 minutes.
• Place seasoned salt and 3 teaspoons flour in large zip top bag.
• Shake to mix.
• Add fish to bag and seal tightly.
• Shake bag to coat fish.
• Place 1 tablespoon butter in saute pan.
• Add fish.
• Cook for 3 minutes.
• Add 1 tablespoon butter to center of pan.
• Turn fillets using spatual and distrubute butter under fish fillets.
• Cook 3 minutes more util fish fish is golden and flakes easily.
• Transfer fish to plates.
• Add wine to pan with remaining butter and 1 teaspoon flour to pan.
• Squeeze juice of lemon to pan.
• Heat and stir 1-2 minutes or thickened.
• Stir in chopped parsley and serve sauce over 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.