Pan-Seared Tilapia With a Lemon Butter Sauce
It is no secret that some people assume that they cannot cook at all. But, we’re going to stop that right now. Sometimes I just want something simple, but full of flavor. With the right ingredients and a little technique you can turn anything into something delicious.
This Pan-Seared Tilapia and Sautéed Kale is an easy and light meal that will have people thinking you went to culinary school. Plus, the lemon butter sauce that goes with it makes it even more delicious.
This is also a great meal for entertaining guests, or for your family. As I always say, “PLATING IS EVERYTHING!” We just don’t want our food to taste good. We want it to look good too! Now, this dish can be made with a variety of light flaky fish (i.e. Cod, Bass, Grouper, Haddock, Snapper, and Catfish).
The lemon butter sauce is the easiest sauce I have ever made. However, the biggest problem that most people have is that their heat is way too high. This causes the butter to turn black, and we don’t want that. The butter should turn a golden amber color. Once you achieve that color, take your pan off of the heat and swirl in the lemon juice. I’m telling you, it won’t disappoint you.
Now some of you may be thinking how the Sautéed Kale comes into play. Well, the bitterness and acidity in the side dish help to cut some of the fattiness from the butter sauce and seared fish. The greens also add a nice bite to the dish as well.
From the flakiness of the fish to the wilted acidic greens, this dish is a great addition to your recipe collection. My family loved this meal, and I know you will too!
Pan-Seared Tilapia in a Lemon Butter Sauce and Sautéed Kale
Ingredients:
- Tilapia Fillets - 4 each
- Butter , salted - 4 tbsp
- SALT - to taste
- Pepper - to taste
- Seasoning Salt - to taste
- Flour - 1 cup
- Lemon Juice - 4 oz
- Vegetable Oil - 1-2 oz
- Kale, chopped - 10 oz
- Yellow Onion, sliced thinly - 1 each
- Garlic, minced - 2 cloves
- Salt - to taste
- Pepper - to taste
- Garlic Powder - 2 tbsp
- Apple Cider Vinegar - 5-6 oz
- Water - 2 oz
- Red Pepper Flakes - 1 tsp
- EVOO - 3 tbsp
Instructions:
- Season flour with seasoning salt.
- Heat oil to medium-high in a skillet.
- Season fillets with salt and pepper.
- Dredge fillets in flour.
- Sauté fillets until golden brown on both sides and remove from skillet.
- Remove oil from skillet and add butter.
- Brown the butter until it reaches an amber color.
- Add lemon juice.
- Top the fish with the sauce before serving.
- Heat oil to medium heat in a skillet.
- Sauté onions until soft.
- Add the greens and water and cook for 10 - 15 minutes.
- Season greens to taste with salt, pepper, and garlic powder.
- Add the apple cider vinegar.
- Cook for another 10 minutes or until greens are tender.
- Taste again for seasoning.
