Tilapia with lemon butter sauce originally came from a recipe I found when we were shopping at Publix when we lived in Florida. It’s funny, I never knew that it would be possible to miss a grocery store until we moved to Texas. They haven’t even heard of Publix stores here! Anyways, when we would go grocery shopping, they always had a turn-style holder with a bunch of free recipe cards that you could take, and we always looked through those. I am not a big fan of fish, but Justin enjoys it. I compromise by getting tilapia, it’s a very mild fish, and I can eat that.
We decided to get the ingredients for this recipe while we were at the store and try it. Whenever we are looking for a nice, light meal, this always delivers. The lemon butter sauce is not heavy since it isn’t a cream, and has just enough flavor, but isn’t overpowering. The original recipe said to make it with some angle hair pasta, and we often do. Sometimes we have just the fish, but others we have some kind of pasta with it as our side. This also goes great with some steamed vegetables as well, especially if you double the sauce and have enough to pour over the pasta and veggies.
- 1 tsp seasoned salt
- 4 tsp flour
- 4 tilapia fillets
- 3 tbsp butter
- 1/4 cup white wine
- 1 tbsp lemon juice
- 2 tbsp parsley
Preheat large saute pan on medium-high heat for 2-3 minutes
Place seasoned salt and 3 tsp flour in large ziplock bag and shake to mix
Add fish and shake to coat
Place 1 tbsp butter in pan, then add fish
Cook 3 minutes then add 1 tbsp butter
Flip fillets and cook 3 more minutes or until fish is golden and flakes easily
Remove fish from pan and cover to keep warm
Add wine, 1 tbsp butter, 1 tsp flour, and lemon juice to pan
Heat and stir 1-2 minutes or until thickened
Stir in parsley and serve butter sauce over fish
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