Best Tasty Sauted Tilapia Recipes

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.

EASY TILAPIA

Steps:

• Heat a large non-stick skillet over medium heat. Drizzle fillets with olive oil and season with salt and pepper. Place fillets in skillet and sprinkle with half of the lemon over. Cook for 3 minutes per side, or until fish flakes easily with a fork. Transfer fillets to a plate, and keep warm.
• Add wine, remaining 1/2 lemon, tomatoes, capers, and salt and pepper to the skillet. Increase heat to medium high and boil for 2 minutes to burn off alcohol. Reduce heat to low and return fillets to the pan along with the asparagus. Cover and simmer 2 minutes more, then transfer fish and asparagus to a serving dish and keep warm.
• Again, increase heat to medium high and whisk in butter, and boil to desired consistency. Spoon sauce over fish, and serve.

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.

TILAPIA WITH SAUTEED SPINACH

Steps:

• Place egg in a shallow bowl. In another shallow bowl, combine the bread crumbs, Italian seasoning, 1/2 teaspoon salt, garlic powder and paprika. Dip fillets in egg, then bread crumb mixture., In a large skillet, cook fillets in 3 tablespoons oil over medium heat for 4-5 minutes on each side or until golden brown and fish flakes easily with a fork. Remove and keep warm., In the same skillet, saute onion in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the spinach, pepper flakes, pepper and remaining salt. Cook and stir for 3-4 minutes or until spinach is wilted. Serve with fillets; sprinkle with walnuts.

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.