Simple Tilapia With Lemon And Thyme Recipes

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.

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.

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.

BAKED TILAPIA WITH LEMON-THYME FLAKY SALT

Steps:

• Preheat the oven to 350°F.
• Sprinkle shallot in a baking dish large enough to hold all of the fish in a single layer.
• Rub each fillet all over with a teaspoon of olive oil. Lightly season one side of each fillet with sea salt and pepper.
• Place fillets on top of shallots in the baking dish, seasoned side down, and bake until flesh is opaque and flakes with a fork, 12 to 15 minutes.
• While fish bakes, prepare the seasoning salt by combining thyme, flaky salt and lemon zest in a small bowl.
• Mix gently.
• The salt mixture will be slightly wet and clumpy.
• When fish is done, sprinkle a little bit of the seasoning salt over each fillet, making sure each portion gets a bit of salt, zest and thyme.
• Serve immediately with any remaining seasoning salt if desired.

PAN-SEARED LEMON-THYME TILAPIA LOINS

Steps:

• Melt butter in a large sauté pan over medium-high heat. Add seasoned Tilapia, onions and garlic, and allow to brown.
• Turn fish and add remaining ingredients. Cook for approximately three minutes, or until fish is done.
• To serve, place the cooked vegetables on a plate with the fish on top. Add a handful of mixed greens to the plate and spoon the butter sauce on top.

SIMPLE TILAPIA WITH LEMON AND THYME

Steps:

• 1. Preheat oven to 350F. 2. Place fresh tilapia on 8" squares of parchment paper (one fillet per parchment sheet). 3. Cut 4 slices from the lemon and set aside. Squeeze the juice from the rest of the lemon over the tilapia. 4. Sprinkle 1/2 a pinch of table salt over each of the fillets. 5. Drizzle olive oil over the fillets. Don't douse them, but make sure that you get the surface of the fillets covered. 6. Take your sprigs of thyme and place them over the fillets, spaced equally apart. I like a lot of thyme, but if you're less of a fan I would suggest putting a little less. 7. Take the 4 lemon slices you sliced earlier and place two on top of each fillet, equally spaced. 8. Make one turn of fresh pepper over each fillet. 9. Fold the parchment paper around the fillets in a packet so that it does not open on its own. Place the seam face down in a pan and make sure the two fillets are evenly spaced out in the pan. 10. Bake in oven for about 15 minutes, then remove from parchment paper and put on a plate. Goes great with asparagus.

SARASOTA'S FRESH SEARED TILAPIA WITH LEMON CREAM

Steps:

• Optional Rice -- If you are planning to make the rice, start now. Any rice - any method you want. Once it is finished, move to the back burner and stir in the butter, lemon juice, scallions, salt and pepper and mix well. Keep it covered while you make the sauce and fish. As the rice was cooking, start the sauce.
• Sauce -- To a small sauce pot, add the cream, flour, thyme, and lemon zest and bring to medium heat. Let the cream simmer 10 minutes. It will naturally reduce. Once the sauce is done. Remove from the heat and add the lemon juice, salt, pepper and parsley.
• Fish -- Make sure your fillets are not icy cold. Remove from the refrigerator to let them warm up a bit before cooking them. Season each fillet well with salt and pepper on both sides. Sprinkle each side of the fish lightly with flour. I just use my small strainer which works perfect, but you can also just sprinkle it on with your hand. It is a light dusting is all.
• Cook -- In a large saute pan, bring the pan up to medium high heat and add the butter and olive oil. Add the fish and the lemon slices. The lemon slices can cook right next to the fish. Cook the fish until golden brown on the first side and then flip.The fish will probably only take 3-4 minutes per side. Don't over cook.
• Serve -- Fluff up the rice that is finished on the back burner. Serve 3/4-1 cup of rice on each plate, top with a fish fillet and 2 lemon slices, and drizzle with the lemon cream sauce. A light easy recipe. ENJOY!

TILAPIA WITH GARLIC AND LEMON

Steps:

• Pour marinade over all remaining ingredients in resealable plastic bag. Seal bag; turn to evenly coat ingredients with marinade. Refrigerate 30 min. to marinate. Remove ingredients from marinade; discard bag and marinade.
• Preheat grill to medium-high heat. Place 1 fish fillet in center of each of four 18x12-inch sheets of heavy-duty foil; top with one-fourth of the vegetable mixture. Bring up foil sides. Double fold top and ends to seal each packet, leaving room for heat circulation inside.
• Grill 10 min. or until fish flakes easily with fork. Cut slits in foil with sharp knife to release steam before opening each packet. Remove fish and vegetables from each packet to serving plate; drizzle evenly with the reserved liquid from bottom of packet.

LEMON BUTTER TILAPIA RECIPE

Steps:

• In a small bowl, mix together flour and salt.
• Heat butter in a large skillet over medium-high heat.
• Dredge tilapia fillets in flour mixture and sprinkle each with lemon pepper seasoning, then add them to the melted butter in the skillet.
• Cook for 3-4 minutes on each side until the tilapia is cooked through and flakes easily.
• Remove from heat and set aside.
• In the heated butter, add in sliced lemon and cook for 2 minutes on each side, until they start to brown.
• Add the tilapia back to the skillet and drizzle with lemon juice, cooking for 1-2 more minutes.
• Serve warm.

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.

TILAPIA WITH STRAWBERRY-THYME SAUCE

Steps:

• In a small saucepan, combine the strawberries, wine, sugar, lemon juice, thyme sprig and 1/4 teaspoon salt. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until slightly thickened. Discard thyme sprig., Combine the flour, pepper and remaining salt; sprinkle over tilapia. In a large skillet, cook fillets in oil over medium-high heat for 3-4 minutes on each side or until fish flakes easily with a fork. Serve with strawberry sauce and sprinkle with blue cheese and bacon if desired.

LEMON ROSEMARY TILAPIA

Steps:

• Preheat oven to 350.
• Spray a foil-covered baking pan with pan spray and add filets.
• Season filets with salt and pepper as desired.
• Place a sprig of rosemary lengthwise on each filet.
• slice lemon(s) and lay slices over rosemary.
• Cover with foil and crimp snugly around pan.
• Bake for 15-20 minute for frozen, thawed fish will take a shorter time.