Wednesday, September 9, 2009

Tilapia with Lemon Butter Sauce

Yo, When I say good I mean good. I made this one night and my husband couldn't get enough of it. It too has made its way as a staple recipe in my cookbook. We eat a lot of Tilapia and I am always searching for a good recipe. I like recipes where I don't have to go to the store and get anything in particular. Things that are already in my pantry and ready to go. Simply but delicious is the best to me, especially having 4 kids and not wanting to be in the kitchen for long periods of time. I like to get tilapia ready by placing it in room temperature water with some lemon and vinegar. I don't know, to me that "cleans" the fish. Draws out that "fishy" taste. Rinse well after sometime (perhaps an hour) and dry and the fish is ready to accept any flavors you want to give it.

This recipe I happened upon while doing an internet search for Tilapia. It came under kids cooking and I was surprised. It involves frying and to me was easy but nothing that kids should be doing. Well the dunking in the egg and flour mixture maybe simple enough for them but after that it needs to be in adult hands.

The recipe is adapted from! I adapted it because I didn't have apple juice the first time I made it. Yeah, yeah, I know I just said I like to use only what is at hand and I substituted so technically I did. The only juice I had was grape...used it ...loved it. The second time I used apple and it was good too. The last time I used apple grape and it was even better! So play with the flavors and don't be afraid to substitute.


2 Tbsp. olive oil

2 large eggs

1/4 cup all-purpose flour

1/2 tsp. kosher salt

1/2 tsp. freshly-ground black pepper

1/2 tsp. garlic powder

4 (6 oz.) tilapia fillets

1/2 cup freshly-squeezed lemon juice ( I used bottled)

1/2 cup apple juice ( I have used apple, grape or apple grape)

2 Tbsp. butter


  1. Heat olive oil in a large (14-inch) skillet over medium- to medium-high heat.

  2. Whisk eggs in a shallow dish. Set aside.

  3. Whisk together flour, salt, pepper and garlic powder. Spread out in an even layer on a plate.

  4. Dip each tilapia fillet into the egg, then the flour mixture, shaking off the excess.

  5. Place in the heated olive oil. Pan-fry for 5-6 minutes. Flip, then continue to cook until fish is opaque and flakes easily with a fork.

  6. Remove fish to a plate. Add lemon juice and apple juice to the skillet. Stir to scrape up the browned bits from the bottom of the pan. Add butter.

  7. When butter is melted, return fish to the skillet. Cook another 1-2 minutes, spooning sauce over fish to coat.


modified tilapia

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