Sauteed Tilapia Fillets With Lime Recipes

PAN-SEARED TILAPIA

Steps:

• Rinse tilapia fillets in cold water and pat dry with paper towels. Season both sides of each fillet with salt and pepper. Place the flour in a shallow dish; gently press each fillet into the flour to coat and shake off the excess flour.
• Heat the olive oil in a skillet over medium-high heat; cook the tilapia in the hot oil until the fish flakes easily with a fork, about 4 minutes per side. Brush the melted butter onto the tilapia in the last minute before removing from the skillet. Serve immediately.

SAUTEED TILAPIA FILLETS WITH LIME

Steps:

• Rinse the fish and pat dry.
• Put the flour on a plate and season it with salt and pepper.
• Dredge the fillets in the flour, patting to remove excess.
• In a small bowl, combine the garlic, wine, lime juice and butter, then set aside.
• Heat the oil in a 10 to 12-inch frying pan over medium-high heat.
• Add the fillets without overlapping (you may need to cook in 2 batches).
• Cook until golden on the bottom, about 3 minutes.
• Turn the fillets over and cook until opaque through the thickest part, 1 to 2 minutes more.
• Transfer the fish to a platter and keep warm (cover with foil or place in a 200 degree oven).
• Add the wine mixture to pan and boil, scraping up cooked bits, until reduced by half, 2 to 3 minutes.
• Stir in the onions and heat on low about 30 seconds.
• Pour the sauce over the fish and serve.

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.

PAN SEARED TILAPIA

Steps:

• Place fillets on a large plate then rub the salt, pepper, garlic powder, paprika, dried basil and olive oil all over them.
• In a skillet (preferably cast iron) heat 1 tablespoon of oil on high heat for about 3 minutes. Turn down the heat to medium then add two fillets to the pan. Let them cook on one side for about 4 minutes then flip to the other side and let them cook for another 3-4 minutes.
• Repeat the process with the remaining fillets and oil.
• Serve warm with some lime wedges on the side for squeezing over the fish as needed. I love to serve this fish with my Mango Avocado Salsa on the side! You could also break it up and use in tacos or serve with any side dish you like. Enjoy, friends!

SAUTéED TILAPIA WITH GARLIC HERB BUTTER SAUCE

Steps:

• Mix butter with parsley, garlic, shallots, Dijon mustard, prosciutto, and lemon juice. Add a pinch of salt and pepper then stir until evenly mixed. Set aside.
• Heat oil in a large non-stick skillet over medium-high heat. Season the tilapia fillets with salt and pepper. When oil is shimmering, add fish fillets top side down and until fish is almost cooked through and the underside is deep golden brown, about 4 minutes. Turn fillets over.
• Using a small offset spatula, spread butter mixture over the top of each fillet, evenly dividing butter among the fillets. Cook for 1-2 minutes more or until fish is just cooked through and butter mixture has melted into the fish. Serve immediately.

SAUTEED TILAPIA WITH LIME

Steps:

• submitted by: [email protected] (Bev) The dish can be made using any of the following fillets: tilapia, sole, flounder, catfish or orange roughy Rinse fish and pat dry. Put flour in a plate and season with salt & pepper. Dredge fillets in flour, patting to remove excess. Combine garlic, wine, lime juice and margarine in a small bowl. Heat olive oil in a large frying pan over medium-high heat. Add fillets without overlapping (you may need to cook in more than 1 batch). Cook until golden on bottom, about 3 minutes. Turn and cook until opaque through the center, 1-2 minutes more. Transfer to a platter and cover with foil to keep warm. Add wine mixture to pan and boil, scraping up the cooked bits, until reduced by 1/2, 2-3 minutes. Stir in onions and heat about 30 seconds. Pour sauce over fish and serve. Serves 4. cal:185/ total fat 5g/sat 1 g/chol. 54 mg/sdm. 114 mg/carbo 5g/ prot 22 g DAVE RECIPEINTERNET LIST SERVER RECIPE ARCHIVE - 8 APRIL 1996 From the RECIPEinternet: Recipes from Around the World recipe list. Downloaded from G Internet, G Internet.

SAUTEED TILAPIA FILLETS WITH GARLIC-BUTTER SAUCE

Steps:

• Place the milk in a shallow dish. Place the cornmeal (seasoned with salt and pepper, as desired) in another shallow dish. Heat the oil in a skillet over medium-high heat. Dip the tilapia fillets first in the milk, turning to coat them completely. Next, dredge them in the cornmeal, pressing the cornmeal so it adheres. Place the coated tilapia in the hot skillet and cook for 5-7 minutes per side, or until well browned. Transfer the fish to a platter and keep warm. Combine the garlic, butter, lemon juice, sugar, salt, pepper, and hot sauce in a small saucepan over medium heat. Cook until the butter is melted and the garlic is fragrant. Spoon the garlic-butter sauce over the fish and serve immediately garnished with the parsley.