Enjoy our easy-to-prepare recipe for sautéed tilapia. The addition of fresh garlic, lemon, and parsley makes the fish extremely enjoyable. Seafood lovers… expect to be thrilled!
A word about tilapia
- Tilapia is a well-liked white fish with a mild flavor.
- It is high in protein and contains valuable nutrients like B12 and vitamin D.
- Tilapia is generally a farmed fish.
- Per Medical News Today, it is the most farmed fish in over 120 countries and territories around the world, mainly in warm climates.
- Medical News Today cautions that… “tilapia farming practices may raise some safety and ethical concerns, so people should be aware of where their fish is coming from.”
- Tilapia, like many other fish, must be stored and cooked properly before eating.
- There are many methods of cooking this tasty fish to include baking, grilling, and pan-frying.
- Our recipe uses the skillet and oven to keep the meat warm while preparing the sauce.
- This recipe comes together quickly, creating a delicious meal in a short amount of time.
Recipe for sautéed tilapia
Serves 4
Ingredients:
- ¼ cup flour
- 2 teaspoons seafood seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 ½ lbs. fresh tilapia fillets
- 2 Tablespoons vegetable oil
- 2 Tablespoons butter
- 1 teaspoon fresh chopped garlic
- 2 Tablespoons lemon juice
- 2 Tablespoons freshly chopped parsley, plus extra for garnish
Directions:
Preheat oven to 300° F. On a plate, combine flour, seafood seasoning, salt and pepper. Add the tilapia and lightly coat each side. Heat oil in a large skillet over medium-high heat. Shake off excess flour and place fish in the skillet. Brown on both sides, about 3 to 4 minutes per side. Briefly drain fillets on a paper towel, then place tilapia on a baking sheet to keep warm in the oven while the sauce is quickly prepared. Reheat the skillet on low. Melt the butter, then add the garlic, lemon juice, and parsley. Sauté for two minutes, stirring frequently to avoid burning. Garlic will turn fragrant. Top the fillets with the sauce and serve hot.
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