Pan Seared Tilapia With Lemon Caper Sauce Recipes

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.

PAN-SEARED TILAPIA WITH LEMON CAPER SAUCE

Steps:

• Season both sides of the fish with kosher salt and black pepper.
• Preheat a large non-stick skillet over medium heat. Melt 2 Tbsp. of butter and add 2 Tbsp. of STAR Extra Virgin Olive Oil.
• Work in batches of two and carefully place the tilapia into the hot pan. Cook the tilapia for 4 minutes before flipping and cooking for an additional 2 to 3 minutes. Remove and repeat with the second batch. Keep the tilapia warm by covering loosely with foil.
• Add the minced shallots and garlic to the same pan and cook for 2 to 3 minutes or until fragrant and soft. Add in the wine and lemon juice, bring to a boil over medium-high heat until it thickens, about 3 to 4 minutes. Stir in the capers, parsley and lemon zest, then taste and season with more salt and pepper if desired.
• Place the fish back into the skillet and spoon sauce over top before serving with a few slices of fresh lemon and a drizzle of Extra Virgin Olive Oil.
• 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.

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.