We almost always have some tilapia in the freezer for those days that we aren’t sure what to make for dinner. There are a few staple recipes that we use for the fish, but every now and then decide to branch out and make something new.
A few months ago, I did a slow cooker meal prep party with my neighbor who sells Pampered Chef. With this party, I also got a few of the seasonings and one of our favorites is the Lemon Rosemary rub. I like it on more than just meat, it’s also great for sprinkling on veggies as well.
**The Lemon Rosemary is not available anymore, but it was replaced with their Rosemary Herb seasoning mix. If you don’t have a Pampered Chef consultant, you can reach out to my wonderful friend and neighbor Lynee through email here and she would be able to help you with this and any other amazing items you may want.
But our favorite way to use the lemon rosemary is on fish. There’s something about lemon that just goes so well with seafood! And, as I’ve mentioned before, tilapia is one of the only types of fish I will eat.
We often have tilapia in the freezer because it is great for nights that we need a quick dinner or those nights that we forget to take something out. And this was one of those nights when we forgot to take something out, so tilapia it is. The only problem: we were also out of the ingredients for most of our meals. So, we experiment.
Actually, this was Justin’s experimentation, and it was a delicious one. He found this recipe for a lemon vinaigrette and made that to go on a salad with the fish. That was what inspired the lemon on the tilapia, and he just kept going from there.
Start by thawing the tilapia, and then heat some olive oil in a medium frying pan. Once the oil is warm, add the fish to the pan and season with the Lemon Rosemary rub. If you don’t have it, you can sprinkle the fish with some lemon juice and dried rosemary.
Meanwhile, if you are eating the fish with a salad and the lemon vinaigrette dressing, whisk together all of the ingredients to make the dressing and prepare your salad.
When the fish is almost done, after flipping at least once, add a bit of lemon zest to the fish and top with sliced lemon.
Serve the fish warm with a salad on the side. I also added a bit of the lemon vinaigrette on my tilapia and it was delicious!
Lemon Rosemary Tilapia
- 2 tbsp olive oil
- 2 tilapia filets
- 1 tbsp lemon rosemary seasoning
- 1 tsp lemon zest
- 1 lemon (sliced)
- lettuce (for side salad)
- 1/2 tsp lemon zest
- 2 tbsp lemon juice
- 1 tsp sugar
- 1/2 tsp dijon mustard
- 1/4 tsp salt
- 3-4 tbsp olive oil
- pepper (to taste)
- In a medium pan, heat olive oil over medium heat until warm
- Add fish to pan and season with Lemon Rosemary rub
- Meanwhile, whisk all ingredients for the lemon vinaigrette together
- When the fish is almost done, sprinkle with lemon zest and cover with sliced lemon
- Serve the fish warm with a side salad drizzled with lemon vinaigrette or use the vinaigrette on the fish