Pan-Seared Tilapia with Lemon-Caper Brown Butter
Ingredients
- 4 fillets (6 oz each)tilapia fillets (skinless)
- ·kosher salt
- ·black pepper
- ¼ cupall-purpose flour
- 3 tablespoonsbutter
- 1fresh lemon
- 2 tablespoonscapers (drained)
- ¼ cupfresh parsley
Prep
- 01
Juice 1 fresh lemon.
- 02
Chop about 1/4 cup fresh parsley.
Method
- 01
Pat tilapia fillets dry with paper towels. Season both sides generously with salt and pepper.
- 02
Pour flour onto a shallow plate. Coat each fillet lightly on both sides, shaking off excess.
- 03
Heat 1 1/2 tablespoons butter in a large skillet over medium-high heat until foaming.
- 04
Working in batches if needed, lay fillets in the pan and sear for 3 minutes without moving them. Flip carefully and sear the other side for 2 to 3 minutes until cooked through and edges are golden. Transfer to a serving plate.
- 05
Reduce heat to medium. Add remaining 1 1/2 tablespoons butter to the pan. Swirl and cook until the butter turns golden brown and nutty, about 1 minute.
- 06
Remove from heat. Squeeze lemon juice into the butter. Stir in capers.
- 07
Spoon lemon-caper brown butter over the tilapia. Sprinkle with fresh parsley and serve immediately.
Spice Tips
For heat, add a pinch of red pepper flakes to the brown butter. A dash of hot sauce on the side works well too.
Serve with steamed green beans or roasted asparagus, and crusty bread to soak up the sauce. Tilapia cooks fast, so watch carefully to avoid overcooking.