Monday, May 2, 2011

Tilapia with Lemon Butter Sauce (Joy)

Ingredients

2 tbsp fresh Italian parsley, coarsely chopped
1 lemon
1 1/2 lb. tilapia fillets
1 tsp seasoned salt
4 tsp flour, divided
Large zip-top bag
2 tbsp butter, divided
1/4 cup white wine

Directions

Preheat large saute pan on medium-high 2-3 min. Place seasoned salt and 3 tsp flour in zip-top bag, shake to mix. Add fish to zip-top bag, seal tightly and shake to coat.
Place 1 tbsp butter in pan, then add fish; cook 3 minutes. Add 1 tbsp butter to center of pan. Turn fillets, using spatula, and distribute butter under each fillet. Cook 3 more minutes or until fish is golden and flakes easily. Transfer fish onto serving plates.
Add wine and remaining 1 tbsp butter and 1 tsp flour to pan; squeeze juice of lemon into pan. Heat and stir 1-2 minutes or until thickened. Stir in parsley and serve butter sauce over fish.

Lemon-Dill Tilapia (Joy)

Ingredients

4 fresh tilapia fillets
1 tsp salt
1/2 tsp pepper
parchment paper or foil
2 lemons, sliced
1/4 cup shredded carrot
2 tbsp fresh dill
2 tbsp fresh parsley
2 tbsp butter
** I use dried herbs--works pretty well that way!

Directions

Preheat oven to 375 degrees. Sprinkle fillets with salt and pepper.
Cut parchment paper or foil into 4 (13 x 9 inch) rectangles. Place 3 lemon slices crosswise in center of 1 parchment rectangle. Top with 1 fillet. Repeat with remaining lemon slices, fillets, and rectangles.
Sprinkle fillets with carrot, dill, and parsley. Top each fillet with 1/2 tbsp butter.
Fold 1 side of parchment or foil over fillets, tuck excess under fillets, sealing all edges and pressing folds to form a crease.
Bake at 375 for 20 - 25 minutes or until fish flakes with a fork. Serve immediately.