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Lemon Butter Tilapia
Tilapia is cheap, mild and always in the freezer aisle, and it is on the table in fifteen minutes. The catch is that it is thin and lean, so it goes from done to dry in about ninety seconds. The fix is a hot pan, a short sear, and a butter sauce built in the same pan off the heat, so the fish finishes in the sauce rather than over the flame. Serve it with rice or anything green.
Ingredients
- 4 tilapia fillets, about 6 oz each
- 1/3 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 3 cloves garlic, thinly sliced
- 3 tablespoons fresh lemon juice, about 1 lemon
- 2 tablespoons chopped fresh parsley
- Lemon wedges, to serve
Directions
- Pat the fillets completely dry on both sides. Wet fish steams instead of browning, and tilapia holds a lot of water.
- Mix the flour, salt, pepper and paprika on a plate and press each fillet into it, shaking off the excess.
- Heat the olive oil in a large skillet over medium-high until it shimmers. Cook the fillets 3 minutes on the first side without moving them, then 2 minutes on the second, until the flesh is opaque and flakes at the thickest point. Move them to a plate.
- Turn the heat down to low. Add the butter and sliced garlic to the same pan and cook 45 seconds, just until the garlic smells sweet. Do not let it brown, since burnt garlic will carry through the whole sauce.
- Take the pan off the heat and stir in the lemon juice and parsley, scraping up the browned bits. Off the heat is what keeps the butter from splitting.
- Return the fillets to the pan, spoon the sauce over them and serve at once with lemon wedges.
Tips and variations
- Dry the fish properly. It is the difference between a golden crust and grey fish.
- Take the pan off the heat before the lemon juice goes in. Butter and acid split over direct heat.
- Tilapia is done when it flakes with gentle pressure at the thickest part. Thin fillets need about five minutes total.
- Add a tablespoon of capers or a pinch of red pepper flakes with the garlic for more edge.
- The same method works for cod, haddock, catfish or any mild white fish of similar thickness.
Common questions
- How do you know when tilapia is cooked
- The flesh turns from translucent to opaque white and flakes when you press it at the thickest point. It takes about five minutes total for a standard fillet.
- Why is my tilapia rubbery
- It was overcooked. Tilapia is lean and thin, so it tightens fast. Pull it off the heat the moment it flakes and let the sauce finish it.
- Do I need to thaw tilapia before cooking
- Yes for this recipe, since the flour coating will not stick to a frozen fillet. Thaw it overnight in the fridge, or sealed in cold water for 30 minutes.
- What goes with lemon butter tilapia
- Rice, orzo or roast potatoes take the sauce well. Asparagus, green beans or a simple green salad keep it light.
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