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Pan-Seared Tilapia with Lemon Butter Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 93 reviews
  • Author: Jessica
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 2 servings
  • Category: Main Dish
  • Method: Frying
  • Cuisine: American

Description

This Pan-Seared Tilapia with Lemon Butter Sauce is a simple yet elegant dish featuring lightly coated tilapia fillets pan-seared to golden perfection and served with a rich, aromatic lemon butter sauce infused with fresh thyme and lemon zest. Perfect for a quick weeknight dinner or a special meal, this recipe highlights delicate white fish flavors complemented by a tangy, buttery drizzle.

Ingredients

Units Scale

Fish and Coating Ingredients

  • 2 tilapia fish fillets, about 6 oz each
  • 1/2 teaspoon salt (about 1/8 teaspoon per side)
  • Black pepper, as needed
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon paprika or smoked paprika
  • 1/4 teaspoon garlic salt (or garlic powder for less salt)

Lemon Butter Sauce

  • 1/4 cup unsalted butter, cut into pieces
  • 1/4 teaspoon salt
  • 1 tablespoon fresh lemon juice
  • Zest from one lemon
  • 1/4 teaspoon fresh thyme leaves, crumbled
  • 1/4 teaspoon Worcestershire sauce
  • 2 tablespoons oil (canola, vegetable, or avocado oil)

Instructions

  1. Prepare Lemon Butter Sauce: In a saucepan over low heat, melt the butter. Add the crumbled thyme leaves and cook, stirring frequently, for 2–3 minutes or until the butter is hot and starts to brown slightly. Transfer the butter to a heatproof bowl. Stir in salt, Worcestershire sauce, lemon zest, and fresh lemon juice. Mix well and set aside to keep warm.
  2. Coat the Fish Fillets: In a small bowl, combine the all-purpose flour, paprika, and garlic salt. Pat the tilapia fillets dry thoroughly using paper towels. Season both sides with salt and black pepper. Dredge each fillet in the flour mixture, coating all sides evenly, and shake off excess flour.
  3. Pan-Sear the Fish: Heat the oil in a skillet over medium-high heat until hot but not smoking (test by sprinkling a pinch of flour to see if it bubbles). Carefully place the coated fillets in the skillet and cook for 1.5 to 2 minutes per side, or until the fish is golden brown and cooked through. Remove the fillets from the pan.
  4. Serve: Plate the pan-seared tilapia fillets and spoon about one tablespoon of the lemon butter sauce over each piece. Serve immediately for best flavor and texture.

Notes

  • Salt Sensitivity: Adjust the amount of salt to your preference or dietary needs, using less if desired.
  • Oil Temperature: Ensure the oil is properly heated before adding fish to prevent sticking and ensure a crispy crust without burning.
  • Fish Substitutes: If tilapia is unavailable, other mild white fish like bass, sea bream, cod, grouper, haddock, Alaska pollock, or halibut can be used.
  • Lemon Butter Sauce Use: Serve each fillet with about one tablespoon of sauce; you can add more on the side as preferred.
  • Timing: Prepare the lemon butter sauce alongside the fish to serve everything hot. You can reheat the sauce briefly in a microwave if needed.
  • Storage: Cool leftover fish before sealing. Store in the fridge for 3-4 days or freeze up to one month.
  • Reheating Leftovers: Reheat fish by broiling 1-3 minutes per side on a lightly greased baking sheet or microwave until heated through.

Nutrition

  • Serving Size: 1 fillet with sauce
  • Calories: 320
  • Sugar: 1 g
  • Sodium: 450 mg
  • Fat: 22 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 5 g
  • Fiber: 0.5 g
  • Protein: 28 g
  • Cholesterol: 85 mg

Find it online: https://jessicasrecipes.com/pan-seared-tilapia-with-lemon-butter-sauce-recipe/