Tilapia With Creamy Lemon Sauce Recipes

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.

TILAPIA WITH CREAMY SAUCE

Steps:

• Preheat the oven to 375 degrees F (175 degrees C).
• Grease a baking sheet with cooking spray. Place the tilapia fillets on the sheet, and coat them lightly with cooking spray. Spoon the melted margarine over each fillet, then drizzle with 2 tablespoons of lemon juice. Season with lemon pepper and 2 tablespoons of dill.
• Bake for 15 minutes in the preheated oven, or until the fish is opaque and flakes easily.
• While the fish is baking, combine the cream cheese, 5 tablespoons of lemon juice and 2 tablespoons of dill in a small bowl. Heat in the microwave for 1 minute and 10 seconds, then stir to blend.
• Place fillets onto serving plates, and spoon sauce around them in a decorative fashion.

LEMON GARLIC TILAPIA

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray.
• Rinse tilapia fillets under cool water, and pat dry with paper towels.
• Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper.
• Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.

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 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 CREAMY LEMON SAUCE

Steps:

• Heat the dressing in a medium skillet on medium heat. Coat the fish with flour and then add to the pan. Cook 4-5 minutes on each side or until fish flakes easily with a fork. remove from skillet, cover and keep warm.
• Add broth and lemon juice to the pan. cook 3 minutes, until it is reduced by half, stirring frequently witha whisk. Add cream cheese and cook until melted, stirring constantly. Pour over fish, sprinkle with parsley.

SARASOTA'S FRESH SEARED TILAPIA WITH LEMON CREAM

Steps:

• Optional Rice -- If you are planning to make the rice, start now. Any rice - any method you want. Once it is finished, move to the back burner and stir in the butter, lemon juice, scallions, salt and pepper and mix well. Keep it covered while you make the sauce and fish. As the rice was cooking, start the sauce.
• Sauce -- To a small sauce pot, add the cream, flour, thyme, and lemon zest and bring to medium heat. Let the cream simmer 10 minutes. It will naturally reduce. Once the sauce is done. Remove from the heat and add the lemon juice, salt, pepper and parsley.
• Fish -- Make sure your fillets are not icy cold. Remove from the refrigerator to let them warm up a bit before cooking them. Season each fillet well with salt and pepper on both sides. Sprinkle each side of the fish lightly with flour. I just use my small strainer which works perfect, but you can also just sprinkle it on with your hand. It is a light dusting is all.
• Cook -- In a large saute pan, bring the pan up to medium high heat and add the butter and olive oil. Add the fish and the lemon slices. The lemon slices can cook right next to the fish. Cook the fish until golden brown on the first side and then flip.The fish will probably only take 3-4 minutes per side. Don't over cook.
• Serve -- Fluff up the rice that is finished on the back burner. Serve 3/4-1 cup of rice on each plate, top with a fish fillet and 2 lemon slices, and drizzle with the lemon cream sauce. A light easy recipe. ENJOY!