Best Tilapia With Strawberry Thyme Sauce Recipes

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.

TILAPIA WITH BALSAMIC BUTTER SAUCE, THYME MASHED POTATOES, AND SUGAR SNAP PEAS

Steps:

• For thyme mashed potatoes:
• Boil potatoes until tender, about 20 minutes. Drain; return to pot. Add butter, 6 tablespoons cream, and thyme; mash. Season with salt and pepper. Do ahead Can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, stirring often and adding more cream by tablespoonfuls if dry.
• For balsamic butter sauce:
• Simmer vinegar and garlic in small saucepan over medium heat until reduced to thick syrup, about 5 minutes. Set aside.
• Cook snap peas in boiling salted water until crisp-tender, about 1 minute. Drain. Return to same pan; set aside.
• Heat 1 tablespoon oil in each of 2 large skillets over high heat. Sprinkle fish with salt and pepper. Sauté fish until golden, about 2 minutes per side.
• Rewarm balsamic syrup over medium-low heat. Whisk in 1/2 cup butter 1 piece at a time. Add remaining 1 tablespoon butter to peas; stir over medium heat until warmed. Season with salt and pepper.
• Divide potatoes, tilapia, and peas among plates; drizzle with sauce.

BROILED TILAPIA WITH MUSTARD-CHIVE SAUCE

Steps:

• For the fish: Preheat a broiler. Spray a small baking sheet or flameproof baking dish with vegetable oil cooking spray. Set aside.
• Drizzle the tilapia fillets on both sides with olive oil and season with salt and pepper. Arrange the fillets in a single layer on the prepared baking sheet and broil until cooked through and the flesh flakes easily with a fork, about 6 to 8 minutes. Set aside to cool slightly.
• For the sauce: In a small bowl, mix together the yogurt, agave nectar, and mustard until smooth. Whisk in the lemon juice and chives. Season with salt and pepper, to taste.
• Transfer the tilapia to a serving platter and drizzle with the sauce.

TILAPIA IN MUSTARD CREAM SAUCE

Steps:

• Sprinkle fish with thyme, pepper, and salt.
• Heat a large nonstick skillet over medium high heat and coat pan with cooking spray.
• Add fish and cook 1 min on each side.
• Add broth, and bring to a boil.
• Cover and reduce heat, simmer 5 minute.
• Add mushrooms and cook uncovered 1 min or until mushrooms are tender.
• Remove fish from pan and keep warm.
• Add cream and mustard to pan; stir with a whisk until well combined.
• Cook 1 min or until thoroughly heated.
• Serve sauce over fish.

EASY TILAPIA WITH WINE AND TOMATOES

Steps:

• Preheat a grill for medium-high heat.
• Place the tilapia fillets side by side on a large piece of aluminum foil. Season each one with salt and pepper. Place one tablespoon of butter on top of each piece of fish, and sprinkle garlic, basil and tomato. Pour the wine over everything. Fold foil up around fish, and seal into a packet. Place packet on a cookie sheet for ease in transportation to and from the grill.
• Place foil packet on the preheated grill, and cook for 15 minutes, or until fish flakes easily with a fork. Open the packet carefully so as not to get burned from the steam, and serve.

TILAPIA WITH BALSAMIC BUTTER SAUCE

Steps:

• Simmer vinegar and garlic in a small heavy saucepan over medium heat until reduced to a thick syrup, about 5 minutes.
• Meanwhile, heat oil in a large skillet over high heat and season fish with salt & pepper; saute until golden, about 2 minutes per side.
• Cut butter into 1/2 inch cubes and whisk into saucepan one piece at a time.
• Serve fish drizzled with sauce.