SAUTEED TILAPIA WITH LEMON-PEPPERCORN PAN SAUCE
This piquant sauce is perfect over plain white fish. Use freshly squeezed lemon juice for the brightest flavor. (Cooking Light March 2004)
Provided by figaro8895
Categories Tilapia
Time 10m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Combine first 3 ingredients.
- Melt 1 teaspoon of butter with oil in a large nonstick skillet over low heat.
- While butter melts, sprinkle fish fillets with salt and black pepper.
- Place the flour in a shallow dish.
- Dredge fillets in flour; shake off excess flour.
- Increase heat to medium-high; heat 2 minutes or until butter turns golden brown. Add fillets to pan; saute 3 minutes on each side or until fish flakes easily when tested with a fork. Remove fillets from pan. Add broth mixture to pan, scraping to loosen browned bits. Bring to a boil; cook until reduced to 1/2 cup (about 3 minutes). Remove from heat. Stir in two teaspoons of butter with a whisk. Serve sauce over fillets. Garnish with lemon wedges, if desired.
Nutrition Facts : Calories 298.8, Fat 11, SaturatedFat 4.9, Cholesterol 100.2, Sodium 420.4, Carbohydrate 14.7, Fiber 0.6, Sugar 0.8, Protein 36
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
TILAPIA W/LEMON PEPPERCORN SAUCE
Make and share this tilapia w/lemon peppercorn sauce recipe from Food.com.
Provided by chia2160
Categories Tilapia
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- combine first 3 ingredients, set aside.
- in a saute pan melt 1 tsp butter and oil.
- mix flour with salt and pepper and dredge fillets, shaking off excess.
- add to hot skillet and saute 3 minutes per side until fish flakes easily.
- remove from pan.
- add broth mixture to pan, scraping up browned bits.
- bring to boil and reduce to 1/2 cup.
- whisk in 2 tsp butter.
- serve sauce over tilapia, garnished with lemon wedges.
TILAPIA WITH LEMON CAPER SAUCE
My husband and I are always trying to increase the amount of fish in our diet. This recipe is fast, easy and enjoyable, even for non-fish lovers. -Catherine Jensen, Blytheville, Arkansas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 207 calories, Fat 8g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 500mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges
SAUTéED TILAPIA WITH LEMON-PEPPERCORN PAN SAUCE RECIPE
Provided by kwarren002
Number Of Ingredients 11
Steps:
- Combine first 3 ingredients. Melt 1 teaspoon of butter with oil in a large nonstick skillet over low heat. While butter melts, sprinkle fish fillets with salt and black pepper. Place the flour in a shallow dish. Dredge fillets in flour; shake off excess flour. Increase heat to medium-high; heat 2 minutes or until butter turns golden brown. Add fillets to pan; sauté 3 minutes on each side or until fish flakes easily when tested with a fork. Remove fillets from pan. Add broth mixture to pan, scraping to loosen browned bits. Bring to a boil; cook until reduced to 1/2 cup (about 3 minutes). Remove from heat. Stir in two teaspoons of butter with a whisk. Serve sauce over fillets. Garnish with lemon wedges, if desired.
LIGHT SAUTEED TILAPIA WITH LEMON BROTH
Make and share this Light Sauteed Tilapia With Lemon Broth recipe from Food.com.
Provided by Pantry Chef Starkey
Categories Tilapia
Time 13m
Yield 2-4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 465.2, Fat 13.8, SaturatedFat 5.8, Cholesterol 142.7, Sodium 512.9, Carbohydrate 29.4, Fiber 2.2, Sugar 1.4, Protein 57.5
SAUTEED TILAPIA WITH LEMON-CAPER PAN SAUCE
Make and share this Sauteed Tilapia With Lemon-Caper Pan Sauce recipe from Food.com.
Provided by RedVinoGirl
Categories Tilapia
Time 30m
Yield 6 , 6 serving(s)
Number Of Ingredients 11
Steps:
- Whisk together chicken stock, lemon juice and capers. Lightly crush the capers.
- Season the tilapia fillets with salt and pepper. Then dredge them in flour, shaking off any excess. Set aside.
- In a large skillet, melt one teaspoon of butter over medium heat. Turn up the heat to medium-high and brown the butter (it should be a golden brown color). Add the fillets to the pan. Sauté for about 3 minutes on each side (they are done when the fish flakes easily with a fork). Add olive oil to the pan as needed if the pan becomes too dry. Transfer fillets to plates.
- Pour the broth mixture into pan, being careful of splatter - it will instantly boil, steam and hiss. Scrape the bottom of the pan to loosen any browned bits. Continue heating and stirring until the mixture is reduced to about 1/2 cup. Remove the pan from the burner and whisk in two teaspoons of butter. Spoon two tablespoons of mixture, give or take, over each fillet.
Nutrition Facts : Calories 68.2, Fat 2.4, SaturatedFat 1.3, Cholesterol 5.9, Sodium 177.9, Carbohydrate 9.8, Fiber 0.4, Sugar 0.8, Protein 1.9
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