SautÉed Tilapia With Lemon Peppercorn Pan Sauce Recipes

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SAUTéED TILAPIA WITH GARLIC HERB BUTTER SAUCE



Sautéed Tilapia with Garlic Herb Butter Sauce image

Quick and easy sautéed tilapia fillets topped with a garlic butter herb sauce flavored with Dijon and prosciutto.

Provided by Taming of the Spoon

Categories     Dinner

Time 20m

Number Of Ingredients 12

1/4 cup unsalted butter, softened
1 1/2 tablespoons chopped flat-leaf parsley
1 large garlic clove, peeled and minced
2 teaspoons minced shallots
1/2 teaspoon Dijon mustard
1 1/2 tablespoons minced prosciutto
2 tablespoons freshly squeezed lemon juice
Salt, to taste
Freshly ground pepper, to taste
1 tablespoon canola oil
4 (5 to 6 ounce) skinless tilapia fillets
Lemon wedges for serving

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.

SAUTéED TILAPIA WITH LEMON-CAPER PAN SAUCE



Sautéed Tilapia with Lemon-Caper Pan Sauce image

Provided by Sarah Walker Caron

Time 25m

Number Of Ingredients 11

3/4 cup chicken stock, look for a low-calorie one like Emeril's
1/4 cup lemon juice
1 1/2 teaspoons drained capers, the original recipe used green peppercorns
1 teaspoon butter
6 tilapia fillets, about 1 1/2 lbs total
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
olive oil
2 teaspoons butter
Lemon wedges, optional

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.
  • Serve with rice (or as I did, a nice rice/pea mixture with a bit of lemon juice and pepper).

Nutrition Facts : Calories 673 calories, Carbohydrate 96 grams carbohydrates, Cholesterol 103 milligrams cholesterol, Fat 12 grams fat, Fiber 11 grams fiber, Protein 56 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 794 grams sodium, Sugar 20 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

SAUTEED TILAPIA WITH LEMON-CAPER PAN SAUCE



Sauteed Tilapia With Lemon-Caper Pan Sauce image

Make and share this Sauteed Tilapia With Lemon-Caper Pan Sauce recipe from Food.com.

Provided by RedVinoGirl

Categories     Tilapia

Time 30m

Yield 6 , 6 serving(s)

Number Of Ingredients 11

3/4 cup chicken stock
1/4 cup lemon juice
1 1/2 teaspoons capers, drained
1 teaspoon butter
6 tilapia fillets (1.5 pounds total)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup all-purpose flour
olive oil
2 teaspoons butter
lemon wedge

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.

Nutrition Facts : Calories 68.2, Fat 2.4, SaturatedFat 1.3, Cholesterol 5.9, Sodium 177.9, Carbohydrate 9.8, Fiber 0.4, Sugar 0.8, Protein 1.9

SAUTEED TILAPIA WITH LEMON-PEPPERCORN PAN SAUCE



Sauteed Tilapia With Lemon-Peppercorn Pan Sauce image

This piquant sauce is perfect over plain white fish. Use freshly squeezed lemon juice for the brightest flavor. (Cooking Light March 2004)

Provided by figaro8895

Categories     Tilapia

Time 10m

Yield 2 serving(s)

Number Of Ingredients 11

3/4 cup reduced-sodium fat-free chicken broth
1/4 cup fresh lemon juice
1 1/2 teaspoons drained green peppercorns in brine, lightly crushed
1 teaspoon butter
1 teaspoon vegetable oil
12 ounces tilapia fillets or 12 ounces sole fillets
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 cup all-purpose flour
2 teaspoons butter
lemon wedge (optional)

Steps:

  • Combine first 3 ingredients.
  • Melt 1 teaspoon of butter with oil in a large nonstick skillet over low heat.
  • While butter melts, sprinkle fish fillets with salt and black pepper.
  • Place the flour in a shallow dish.
  • Dredge fillets in flour; shake off excess flour.
  • Increase heat to medium-high; heat 2 minutes or until butter turns golden brown. Add fillets to pan; saute 3 minutes on each side or until fish flakes easily when tested with a fork. Remove fillets from pan. Add broth mixture to pan, scraping to loosen browned bits. Bring to a boil; cook until reduced to 1/2 cup (about 3 minutes). Remove from heat. Stir in two teaspoons of butter with a whisk. Serve sauce over fillets. Garnish with lemon wedges, if desired.

Nutrition Facts : Calories 298.8, Fat 11, SaturatedFat 4.9, Cholesterol 100.2, Sodium 420.4, Carbohydrate 14.7, Fiber 0.6, Sugar 0.8, Protein 36

SAUTéED TILAPIA WITH LEMON-PEPPERCORN PAN SAUCE RECIPE



Sautéed Tilapia with Lemon-Peppercorn Pan Sauce Recipe image

Provided by kwarren002

Number Of Ingredients 11

3/4 cup fat-free, less-sodium chicken broth
1/4 cup fresh lemon juice
1 1/2 teaspoons drained brine-packed green peppercorns, lightly crushed
1 teaspoon butter
1 teaspoon vegetable oil
2 (6-ounce) tilapia or sole fillets
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
2 teaspoons butter
Lemon wedges (optional)

Steps:

  • Combine first 3 ingredients. Melt 1 teaspoon of butter with oil in a large nonstick skillet over low heat. While butter melts, sprinkle fish fillets with salt and black pepper. Place the flour in a shallow dish. Dredge fillets in flour; shake off excess flour. Increase heat to medium-high; heat 2 minutes or until butter turns golden brown. Add fillets to pan; sauté 3 minutes on each side or until fish flakes easily when tested with a fork. Remove fillets from pan. Add broth mixture to pan, scraping to loosen browned bits. Bring to a boil; cook until reduced to 1/2 cup (about 3 minutes). Remove from heat. Stir in two teaspoons of butter with a whisk. Serve sauce over fillets. Garnish with lemon wedges, if desired.

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