Pan Seared Rosemary Lemon Tilapia Recipes

SEARED LEMON PEPPER TILAPIA

Steps:

• In food processor, place the vinegar, mustard, shallot, thyme and pasteurized egg yolks. Cover; process until smooth. With the machine running, add the 1 cup pumpkin seed oil and then the 1 cup olive oil, 1 tablespoon at a time. If the mixture gets too thick, add the 1 tablespoon ice water. Season with the salt and pepper. Stir in pumpkin seeds. Refrigerate while making tilapia.
• Place the flour, 2 eggs and the bread crumbs in 3 separate shallow dishes. Dip each fillet in flour then in eggs and finally, dredge on both sides in bread crumbs, shaking off the excess.
• Heat 2 skillets over high heat. Divide 3 tablespoons olive oil evenly between skillets. When hot, add the fish; reduce heat to medium, and cook until nicely browned, about 5 minutes. Turn fish and cook on the second side until the fish is done throughout (test with a fork), about 4 minutes, depending on thickness.
• Transfer the fish to 6 individual plates. Garnish with the lemon wedges. Toss the lettuce with a portion of the dressing; divide among plates of fish. Spoon some of the additional dressing over the fish; sprinkle pomegranate seeds over all, and enjoy.

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.

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.

LEMON ROSEMARY TILAPIA

Steps:

• In a medium pan, heat olive oil over medium heat until warm
• Add fish to pan and season with lemon juice and rosemary
• Meanwhile, whisk all ingredients for the lemon vinaigrette together
• When the fish is almost done, sprinkle with lemon zest and cover with sliced lemon
• Serve the fish warm with a side salad drizzled with lemon vinaigrette or use the vinaigrette on the fish

LEMON ROSEMARY TILAPIA

Steps:

• Defrost the fillets and set aside.
• Mix together the olive oil, juice from 1/2 a lemon, rosemary, parsley, and garlic salt.
• Brush it on each side of the fillet.
• Pan sear the fillet in a cast iron pan that is coasted with non-stick cooking spray.
• Let it cook for 5 minutes on each side or until easily flakes with a fork.
• Serve topped over salad or sides of your choice.

PAN SEARED ROSEMARY LEMON TILAPIA

Steps:

• Place Tilapia in a marinade bowl or plate. Add all ingredients except the sesame oil and mash potato to the Tilapia. Cover and refrigerate for 20 - 40 min (max an hour)to marinade. Heat pan on low medium heat. Add the sesame oil and cook tilapia with the juices till it feels about cooked (2 to 3 minutes per side). There should be juices left in the pan since cooking is on low heat. Turn to medium-high and slightly brown burn the fish on both sides. It should be just slightly burned and crusted with the juices and marinade. (about a minute each side) Serve over or with the mash potatoes with your choice of salad.

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.

FRIED LEMON-ROSEMARY TILAPIA

Steps:

• Grate lemon rind from lemon, avoiding the pale bitter pith, into a large bowl; squeeze lemon juice into bowl.
• Stir in milk and next 3 ingredients until blended.
• Rinse fillets, and pat dry with paper towels.
• Add fillets to lemon mixture in bowl; cover and chill 1 hour.
• Place cornmeal on a large plate or in a large shallow dish.
• Turn fillets in lemon mixture until thoroughly coated; dredge in cornmeal, coating evenly.
• Cook fillets in hot oil in skillet over medium-high heat 4 minutes on each side or until browned.
• Remove from skillet.
• Garnish, if desired.

LEMON-PARSLEY TILAPIA

Steps:

• Preheat oven to 375°. Place tilapia in a parchment-lined 15x10x1-in. pan. Drizzle with lemon juice, then melted butter., Bake until fish just begins to flake easily with a fork, 11-13 minutes. Meanwhile, mix remaining ingredients. Remove fish from oven; sprinkle with parsley mixture.

PAN SEARED LEMON TILAPIA WITH PARMESAN PASTA

Steps:

• DIRECTIONS.
• 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.