Tilapia With Lemon Butter 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.

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.

GRILLED TILAPIA WITH LEMON BUTTER, CAPERS AND ORZO

Steps:

• Combine the lemon zest, juice, wine and shallot in a small saucepan over high heat and cook until reduced by half. Remove from the heat and let cool. Whisk together the cream, butter and wine mixture in a small bowl and season with salt and pepper. Cover and refrigerate for 30 minutes. The lemon butter can be made 1 day in advance and refrigerated. Bring to room temperature before serving.
• Heat the grill to high.
• Brush the fish on both sides with the oil and season with salt and pepper. Grill the fish for 3 to 4 minutes per side or until lightly golden brown and slightly charred. Toss the orzo with a few tablespoons of the lemon butter and 2 tablespoons of the parsley and season with salt and pepper. Transfer the orzo to a platter. Remove from the grill and immediately place the fillets on the orzo and top each fillet with some of the lemon butter and capers. Garnish with the remaining parsley.

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.

PAN-SEARED TILAPIA WITH LEMON BUTTER SAUCE

Steps:

• Sprinkle fish with salt and pepper set aside
• Heat oil and butter in a large skillet over medium heat, add tilapia filets and cook for about 4-5 minutes, carefully turn and cook another 4-5 minutes. Or until opaque through and flaky with a fork. Carefully remove fish to a plate and set aside.
• Reduce the heat to medium-low and add the 4 tablespoons butter and garlic to the skillet.
• Once the butter is melted add in the white wine and let simmer for 4-5 minutes.
• Add in the heavy cream, thyme, and lemon juice, let simmer 2-3 minutes just until it starts to thicken a bit.
• Season with salt and pepper to taste.
• Serve tilapia with lemon butter sauce over white rice or pasta!

TILAPIA IN BUTTER SAUCE

Steps:

• Season flour to taste with salt and pepper. Dredge fillets in flour mixture, shaking off excess.
• Heat oil with 2 Tablespoons butter in a large nonstick skillet over medium heat. Add fillets without overlapping, cook in batches if needed.
• Cook until golden brownon bottom, about 3 minutes. Turn fillets and cook 1 to 2 minutes more or until opaque through the thickest part.
• Drain fillets on paper towel, transfer to a platter and keep warm. Add remaining 4 Tablespoons butter to the skillet and heat until it froths.
• Add lemon juice and lemon slices, swirl pan to heat through. Pour butter sauce over fillets immediately before serving. Sprinkle with parsley if desired.

PAN FRIED TILAPIA WITH LEMON THYME BUTTER SAUCE

Steps:

• Begin by making the sauce. It can be served room temperature.*
• In a medium saute pan, melt two tablespoons of the butter over medium low heat and once melted, add the shallots and cook until soft, about four minutes.
• Add wine and cook to evaporate.
• Add zest, lemon juice, salt, pepper and thyme and cook for two minutes until most of the liquid has evaporated, leaving about a tablespoon of liquid with the solids.
• Turn the heat to low and start stirring in four tablespoons of butter letting them melt into the sauce. Add four more tablespoons of butter stirring in to melt and mix in.
• Remove pan from heat and stir in the last two tablespoons of butter. The sauce will be creamy and slightly thick.
• Pour this sauce through a strainer and discard solids then set aside. *
• Pat fish dry with paper towels.
• In a small bowl, mix flour, garlic powder, onion powder, paprika, salt and pepper. Pour into a small sifter and sift over both sides of the fish.
• Heat a large skillet or saute pan over medium heat and add the olive oil.
• Once the oil is hot, add all of the fish filets and cook for about five minutes, turning half way through.
• Remove to a platter and drizzle some sauce over the fish and serve the rest on the side.

PAN SEARED TILAPIA WITH LEMON BUTTER SAUCE

Steps:

• In a shallow dish, combine the flour, paprika, garlic powder, salt and pepper. One side at a time, coat the tilapia fillets in the flour. Set aside.
• In a large cast iron skillet over medium-high heat, melt 1/4 cup of the butter. Once the butter is melted and beginning to sizzle, add the tilapia fillets side by side in the skillet. Cook the fish for about 5-6 minutes before flipping and cooking for another 5-6 minutes on the other side, or until it flakes easily with a fork*.
• When the fish is cooked, remove it to a plate and keep warm in the oven. Add the remaining butter to the skillet, and once the butter starts sizzling use a spatula to scrape up any brown bits, and squeeze the lemon juice into the pan. Let the sauce simmer for a couple of minutes, then remove from heat. Plate the fish (and any potatoes or rice you may have cooked) and drizzle the lemon butter sauce all over the dish. Sprinkle with parsley and serve immediately!

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 A LEMON HERB BUTTER PAN SAUCE

Steps:

• Chop herbs.
• Add salt and pepper to both sides of each tilapia fillet.
• Add flour to a plate.
• Heat olive oil and butter in a skillet on medium-high heat.
• When the skillet is hot, dredge each tilapia fillet in flour and add to the skillet. Cook for three minutes on each side.
• Add chicken broth, lemon juice, and herbs to the skillet. Cook for five minutes until the sauce reduces and thickens.
• Serve immediately.

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.

BAKED LEMON BUTTER TILAPIA

Steps:

• Preheat oven to 425 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray. In a small bowl, whisk together butter, garlic, lemon juice and lemon zest; set aside. Season tilapia with salt and pepper, to taste and place onto the prepared baking dish. Drizzle with butter mixture. Place into oven and bake until fish flakes easily with a fork, about 10-12 minutes. Serve immediately, garnished with parsley, if desired.

BAKED TILAPIA IN LEMON BUTTER SAUCE

Steps:

• Preheat the oven and position rack: Position a rack in the center of the oven. Preheat the oven to 450°F.