Sautéed Tilapia With Garlic Herb Butter Sauce Recipes

BAKED TILAPIA WITH HERB BUTTER

Steps:

• Preheat the oven to 400 degrees F. In a small bowl, mix the butter and tarragon until combined; set aside.
• Lay out 4 large pieces of foil. Layer the vegetables in the center of each piece of foil, starting with the mushrooms, then the celery and scallions. Dot the vegetables with some of the herb butter (use about half) and season each portion with 1/4 teaspoon salt, and pepper to taste. Lay the tilapia fillets over the vegetables; dot with the remaining herb butter. Sprinkle each fillet with 1/4 teaspoon salt, and pepper to taste.
• Bring the foil ends together, fold over and crimp closed on all sides to make sealed packets. Place the packets on a baking sheet and bake until the fish is cooked through but still moist, 18 to 22 minutes. Remove the packets from the oven and let sit 2 minutes before opening. Transfer the fish and vegetables to plates and drizzle with the cooking juices.

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.

SAUTEED TILAPIA FILLETS WITH GARLIC-BUTTER SAUCE

Steps:

• Place the milk in a shallow dish. Place the cornmeal (seasoned with salt and pepper, as desired) in another shallow dish. Heat the oil in a skillet over medium-high heat. Dip the tilapia fillets first in the milk, turning to coat them completely. Next, dredge them in the cornmeal, pressing the cornmeal so it adheres. Place the coated tilapia in the hot skillet and cook for 5-7 minutes per side, or until well browned. Transfer the fish to a platter and keep warm. Combine the garlic, butter, lemon juice, sugar, salt, pepper, and hot sauce in a small saucepan over medium heat. Cook until the butter is melted and the garlic is fragrant. Spoon the garlic-butter sauce over the fish and serve immediately garnished with the parsley.

PAN-ROASTED FISH FILLETS WITH HERB BUTTER

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.

TILAPIA WITH GARLIC LIME BUTTER

Steps:

• Melt the butter in a large skillet over medium heat.
• Add tilapia fillets (thawed if frozen) to the pan.
• Sprinkle the fish with garlic powder (use more or less depending on your tastes).
• Pour lime juice over fish (use more or less depending on your tastes).
• Saute the tilapia until the fillets are opaque and easily flake with a fork (I usually turn once during cooking).
• Serve while hot. I like to serve this with a side of rice pilaf and california blend veggies.

LEMON GARLIC TILAPIA

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray.
• Rinse tilapia fillets under cool water, and pat dry with paper towels.
• Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper.
• Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.