Pan Seared Tilapia with a Lemon Butter Glaze

Print Friendly Version Print Friendly Version

I recently learned a new technique for adding a ton of flavor to tilapia. Lightly coating the firm, white fish in just a little bit of flour helps sear and lock in the flavor. Jason used to not be a fan of tilapia. He would frown when he knew I was making it. Now, he looks forward to fish night. Try this technique and I guarantee that you will love the results.

Ingredients:Pan Seared Tilapia with a Lemon Butter Glaze

  • 4 tilapia loins
  • salt and pepper
  • olive oil
  • 1 tbsp all purpose flour
  • 2 tbsp butter
  • 1 lemon, zested and juiced
  • 2 scallions, chopped


Prep tilapia by patting it dry and seasoning both sides with salt and pepper. Drizzle olive oil into a large skillet over medium heat. Add flour to a shallow dish and season with salt and pepper. Dredge the tilapia in flour on both sides. Be sure to shake off the excess. Place the tilapia in the pan and sear for 3 minutes. Don’t move the tilapia while searing. If you do, your crust could fall apart. Flip the tilapia using a fish spatula and sear for about 3-4 minutes on the other side. Once the tilapia comes to a temp of 140, move from the skillet to a plate and set aside.

Add butter to the skillet and allow to melt until slightly brown. Sprinkle in scallions and deglaze the pan with the lemon juice. Quickly scrape up the brown bits from the bottom of the skillet. Taste for seasoning and plate the tilapia. Spoon the rich, lemony butter onto the tilapia. Serve with a simple veggie medley and brown rice.

TAGS: , , ,

No Comments

Leave a Comment