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Pan-Seared Tilapia with Lemon-Butter Sauce

Step up fish with lemon-butter sauce makes tasty dinner for fish lovers.

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( 7 Ratings)

7 Ratings

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Prep Time 30 min
Total Time 30 min
Servings 4

Ingredients

Sauce

1/2: cup dry white wine or chicken broth

1/4: cup fresh lemon juice

3: tablespoons finely chopped shallots

3/4: cup whipping (heavy) cream

1: teaspoon grated lemon peel

1/4: cup cold firm butter, cut into 4 pieces

1/4: teaspoon salt

1/8: teaspoon white pepper

Tilapia

4: skinless tilapia fillets or other medium-firm fish fillets (6 oz each)

1/4: teaspoon salt

1: tablespoon vegetable oil

1/4: cup chopped toasted hazelnuts (filberts) or almonds

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Directions

1 In 2-quart saucepan, heat wine, lemon juice and shallots to boiling over medium-high heat. Boil uncovered 4 minutes, stirring occasionally, until liquid is reduced by half.
2 Add whipping cream to pan and heat to boiling, stirring occasionally. Boil uncovered 6 minutes, stirring occasionally, until sauce is thickened and reduced to about 1/2 cup. Remove from heat and add lemon peel. Beat in butter, 1 piece at a time, with wire whisk, adding the next piece only after the first has been completely beaten in and melted. When all of the butter has been beaten in, add 1/4 teaspoon salt and the white pepper. Cover to keep warm.
3 Sprinkle fish with 1/4 teaspoon salt; set aside.
4 In 12-inch skillet (preferably nonstick), heat oil over medium-high heat until shimmering and hot. Add fish and cook 3 minutes. Flip and cook 3 minutes longer or until edges begin to brown and fish flakes easily with fork.
5 To serve, spoon sauce over fish and sprinkle with nuts.

EXPERT TIPS

Expert Tips

Why it Works: Oil and Water Alaskan oil slicks and vinaigrettes are examples of a general rule of nature: Oil and water do not mix. So how do we explain mayonnaise and the sauce for this dish? Both are full of oil and butter, yet they stay creamy and smooth. Both sauces (mayonnaise is technically a sauce) contain emulsifiers, which are attracted to both oil and water. When present in a sauce, emulsifiers act as a bridge between oil and water, preventing them from separating.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 460
Calories from Fat: 310),

% Daily Value

Total Fat: 35g; 35%
(Saturated Fat 16g, 16% Trans Fat 1g 1% ),
Cholesterol: 160mg; 160%;
Sodium: 510mg; 510%;
Total Carbohydrate: 4g; 4%
(Dietary Fiber 1g 1% Sugars 3g 3% ),
Protein: 31g; 31%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 6%;
Calcium: 8%;
Iron: 6%;

Exchanges:

0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 5 Reviews View All

Posted 7/8/2011 11:05:36 PM REPORT ABUSE MrsTomD said:

Rating:

Made this tonight for dinner... was AMAZING!!! Turned out perfect. I did omit the salt in the sauce but did salt the fish. Husband was very pleased. Was my first time having Talapia and I quite enjoyed it. Thanks for the recipe. Will definately add this in my rotation.

This reply was: Helpful Inspiring

Posted 2/24/2011 9:07:02 PM REPORT ABUSE escourbys said:

Rating:

This recipe is absolutely delicious! The sauce is simply amazing! The only thing I would do different next time is putting less salt on the fish because the sauce makes up for the flavor.

This reply was: Helpful Inspiring

Posted 2/15/2011 9:02:31 PM REPORT ABUSE BrittaHon said:

Rating:

This was awesome!!! I didn't make it with fish though I just made the sauce and put it over shake and bake chicken and it was still great. Also I didn't have any heavy cream on hand so I used 2% milk and (maybe)1-1 1/2 tablespoons of cream cheese. I got nervous at first when I added the milk and cream cheese as it looked like it curdled, but once it boiled everything came together really well. I was really pleased and can't wait to use this sauce to impress friends and family. Also I added just a touch of dill - I did this after I tasted it - either way it was great but I liked the bit of color it added and just that punch of extra flavor.

This reply was: Helpful Inspiring