This Lemon Butter Tilapia recipe takes tilapia to the next level. First the fish is pan seared to golden perfection then drenched in a garlicky lemony buttery insanely good lemon butter sauce. The perfect meal to enjoy with a wide array of side dishes.
- 1 pound tilapia fillets (3-4 fillets)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika regular paprika is fine too
- 2 tablespoons olive oil
- ¼ cup unsalted butter
- 2 garlic cloves, grated
- ¼ teaspoon salt
- 2 Tablespoons lemon juice, freshly squeezed from about half a lemon
- ⅛ teaspoon ground black pepper
- 1 Tablespoon chopped fresh parsley
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Pat tilapia fillets dry with paper towels.
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In a small bowl mix together the half teaspoon of salt, quarter teaspoon of ground black pepper, garlic powder and paprika.
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Rub the seasonings evenly on both sides of the fish.
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Heat the olive oil in a 12 inch cast iron skillet or other skillet on medium heat. If you don't have a 12 inch skillet, use a smaller skillet and only add 1 tablespoon of the oil to cook 2 fillets at once.
Add the seasoned fish fillets to the skillet. Let them cook on one side for 3-4 minutes until golden brown then flip them to the other side and let them cook for another 3-4 minutes.
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Transfer the fish to a serving platter.
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Add the butter to a light colored skillet (I used a stainless steel skillet) placed on medium heat. Let the butter melt then cook until it reaches a light brown color.
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Turn the heat down to low. Add the grated garlic and stir for about 30 seconds.
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Remove the skillet from heat then add the lemon juice, ¼ teaspoon of salt and ground black pepper. Stir to combine.
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Pour the lemon butter sauce over the cooked fish fillets, garnish with fresh chopped parsley and serve warm.
Spicy: Add some red pepper flakes to the lemon butter sauce and a little cayenne pepper to the seasoning for the fish.