TILAPIA WITH A LEMON HERB BUTTER PAN SAUCE
A quick, easy, and fantastic fish dish with a herb butter sauce.
Provided by Natasha Bull
Categories Main Course
Time 17m
Number Of Ingredients 10
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.
PAN SEARED TILAPIA WITH LEMON BUTTER SAUCE
This pan seared tilapia with lemon butter sauce is one of the best tilapia recipes! Serve this pan fried whole tilapia with roasted potatoes for an easy dinner win!
Provided by Katherine | Love In My Oven
Time 30m
Number Of Ingredients 8
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!
PAN FRIED LARGEMOUTH BASS WITH LEMON GARLIC HERB BUTTER SAUCE
Steps:
- Season the fillets with salt and pepper. Heat a saute pan on top of the grill. When the pan is hot add 2 tablespoons of the olive oil and heat. Dredge the bass fillets in the flour and shake off any excess. Place the fillets in the pan and pan fry about 3 minutes per side, until golden brown. Remove the fish from the pan. Add the rest of the butter to the pan and melt. When the butter is hot, add the sliced garlic. Fry the garlic until it just begins to turn light golden brown. Add the herbs and remove from the heat. Carefully, add the lemon juice. Season with salt and pepper. To serve, place a fillet on a plate and spoon some of the lemon garlic herb butter over the fish.
PAN SEARED TALAPIA WITH LEMON HERB BUTTER SAUCE RECIPE - (4.5/5)
Provided by á-33175
Number Of Ingredients 13
Steps:
- Heat a medium sized saute pan on medium heat until hot. A hot pan will give you the golden color you want on the fish. While pan is heating up, salt and pepper both sides of the fish. When pan is ready, pour in the olive oil just to coat the pan. Lay the fillets in the pan and saute until you see golden-crisp edges (about 3-4 minutes) and flip the fish to cook the other side (3-4 minutes). When done, remove the fish from the pan and place on a paper towel lined plate. Turn the heat down to low and let the pan cool off a little before starting the sauce. With the pan drippings still in the pan and heat on low, melt the butter and add shallots and garlic. Stir. Sautee for 30 seconds - 1 minute. Take off the heat. Stir in the lemon juice and herbs, adding salt and pepper to taste. Makes just enough sauce to drizzle over two servings. Place fish over couscous and drizzle with the sauce. Serves 2. Here's a link to the couscous I used. Bird's Eye Couscous Pasta & Spinach - http://www.shopwell.com/birds-eye-couscous-pasta-spinach-with-olive-oil-lemon-sauce-lightly-sauced/frozen-refrigerated-vegetables/p/1450001448
PAN SEARED LEMON TILAPIA WITH PARMESAN PASTA
Steps:
- Bring a saucepan of lightly salted water to a boil over medium heat, stir in the macaroni, and return to a boil. Cook the macaroni uncovered, stirring occasionally, until it is cooked through but still firm to the bite, about 8 minutes. Drain well.
- Meanwhile, heat 2 tablespoons of olive oil in a skillet over medium heat. Sprinkle both sides of the tilapia fillets with lemon juice, oregano, basil, cilantro, salt, and pepper, and lay the fillets in the heated skillet, making sure they don't touch. Sear the fillets for 2 to 4 minutes on each side, until the fish is golden brown on the outside, and opaque and flaky inside.
- Return the hot, cooked macaroni to the saucepan, and stir in 1 tablespoon of olive oil to coat the pasta. Sprinkle on the Parmesan cheese, stir to mix, and stir in 1 teaspoon of lemon juice, the garlic powder, basil, oregano, cilantro, salt, and pepper. Divide the pasta between two plates, and top each with a tilapia fillet.
Nutrition Facts : Calories 554.9 calories, Carbohydrate 44.8 g, Cholesterol 50.2 mg, Fat 26.3 g, Fiber 2.6 g, Protein 34.8 g, SaturatedFat 5.2 g, Sodium 230.8 mg, Sugar 2 g
PAN-SEARED TILAPIA WITH LEMON-BUTTER SAUCE
Step up fish with lemon-butter sauce makes tasty dinner for fish lovers.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 460, Carbohydrate 4 g, Cholesterol 160 mg, Fat 2 1/2, Fiber 1 g, Protein 31 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 3 g, TransFat 1 g
PAN-ROASTED FISH FILLETS WITH HERB BUTTER
A blast of heat in a cast-iron pan and a basting of golden butter does wonders for plain fish fillets. This life-changing method is adopted from a former chef and current fishmonger, Mark Usewicz of Mermaid's Garden in Brooklyn, who also teaches cooking classes in topics like "How to Cook Fish in a New York City Apartment." The cooking time is so short that the smell - which, if your fish is fresh and not funky, should not be overpowering - will dissipate quickly. And in the meantime, you have an easy dinner of tender fish with a toothsome crust, anointed with nutty, lemony brown butter and perfumed with herbs. You can use virtually any fish fillet, skin on or off, as long as it is not too thick. If the butter is browning too fast, reduce the heat and add a nut of cold butter to prevent scorching, or squeeze in the juice of half a lemon.
Provided by Julia Moskin
Categories dinner, lunch, quick, main course
Time 20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
- Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.
- Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.
Nutrition Facts : @context http, Calories 461, UnsaturatedFat 25 grams, Carbohydrate 5 grams, Fat 37 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 10 grams, Sodium 471 milligrams, Sugar 0 grams, TransFat 1 gram
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.
Nutrition Facts : Calories 249.3 calories, Carbohydrate 11.9 g, Cholesterol 56.3 mg, Fat 10.8 g, Fiber 0.4 g, Protein 24.6 g, SaturatedFat 4.5 g, Sodium 50.9 mg
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