Tilapia With Lemon Butter Sauce – a delicious recipe with tilapia fillets, fish-fry mix, unsalted butter, lemon, milk, light olive oil. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Prep the tilapia - Defrost in package, if necessary, rinse and place in glass or plastic bowl. Cover with milk and set aside for 30 minute to soak out as much of the strong flavor as possible - the milk will turn pink.
2
Using a microplane, zest the lemon, removing as much as possible without getting any of the pith. Juice the lemon and set both the juice and zest aside.
3
Preheat an electric skillet to 375u00b0F.
4
Remove the tilapia from the milk and discard the milk. Lightly bread the fish with the fish fry. Add a small amount of olive oil to the skillet and distribute evenly. Place the filets in the oil and fry until the fish is just flaky and the breading is a medium brown.
5
While the fish is cooking, melt the butter in a small saucepan. add the lemon zest and stir until combined. Whisk in the lemon juice until fully incorporated. You can add more fresh not-from-concentrate lemon juice to taste.
6
Remove the cooked filets from the skillet, drain on a paper towel. Plate the fish and drizzle the sauce over to taste. Serve with risotto or pilaf and a green vegetable such as asparagus or broccoli.
211
kcal
Calories
21
g
Fat
6
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 6 tilapia fillets, 1 cup fish-fry mix, 4 tablespoons unsalted butter or 4 tablespoons Smart Balance butter spread, 1 large lemon, and more.
Yes, Tilapia With Lemon Butter Sauce falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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