Tilapia With Lemon Butter Sauce And Angel Hair Fresca Food

LEMON-BUTTER TILAPIA WITH ALMONDS

Steps:

• Sprinkle fillets with salt and pepper. In a large nonstick skillet, heat oil over medium heat. Add fillets; cook until fish just begins to flake easily with a fork, 2-3 minutes on each side. Remove and keep warm., Add butter, wine and lemon juice to same pan; cook and stir until butter is melted. Serve with fish; sprinkle fish with almonds.

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 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 WITH LEMON BUTTER SAUCE AND ANGEL HAIR FRESCA

Steps:

• Steps 1. Place 3 teaspoons flour and seasoned salt in zip-top bag; shake to mix and set aside. Chop (rinsed) parsley coarsely, leaves only, and measure (2 tablespoons). Slice (rinsed) lemon in half. Set both aside. 2. Preheat large sauté pan on medium-high 2-3 minutes. Check fish for bones by pressing on fillet with finger tips and remove. Add fish to zip-top bag; seal tightly and shake to coat. Wash hands. 3. Place 1 tablespoon butter in pan and swirl to coat. Add fish (wash hands) and cook 3 minutes. Add 1 tablespoon butter to center of pan. Turn fillets, using spatula, distributing butter under each fillet. Cook 3 more minutes until fish is golden and flakes easily. Place fish on serving plates. 4. Place remaining 1 tablespoon butter and 1 teaspoon flour, wine and juice from lemon in sauté pan. Heat 1-2 minutes until thickened, stirring occasionally. Stir parsley into butter sauce and serve over fish. Steps 1. Fill large saucepan 1/2 full of water. Cover and bring to a boil on high heat for pasta. 2. Stir pasta into boiling water and boil 1 minute. Stir in broccoli and boil 4 minutes, stirring occasionally. 3. Drain. Add butter to saucepan, using residual heat to melt butter. Stir in tomato pesto and pasta mixture; toss to mix and serve.

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.

LEMON ANGEL HAIR

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute the parsley, lemon zest and garlic in oil until garlic is tender. , Drain pasta; add to the skillet. Sprinkle with lemon juice, salt and pepper; toss to coat. Top with Parmesan cheese.

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.

TILAPIA WITH LEMON BUTTER SAUCE

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.

LEMON BUTTER TILAPIA RECIPE

Steps:

• In a small bowl, mix together flour and salt.
• Heat butter in a large skillet over medium-high heat.
• Dredge tilapia fillets in flour mixture and sprinkle each with lemon pepper seasoning, then add them to the melted butter in the skillet.
• Cook for 3-4 minutes on each side until the tilapia is cooked through and flakes easily.
• Remove from heat and set aside.
• In the heated butter, add in sliced lemon and cook for 2 minutes on each side, until they start to brown.
• Add the tilapia back to the skillet and drizzle with lemon juice, cooking for 1-2 more minutes.
• Serve warm.

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.