Pan-seared Tilapia with Lemon Butter Sauce

• Seafood

  • 4 Tilapia filets, skinless

• Produce

  • 2 Garlic cloves
  • 1 Parsley, fresh
  • 2 tbsp Thyme, fresh

• Condiments

  • 1 Lemon butter sauce
  • 1 Lemon, juice only

• Baking & Spices

  • 1 Salt and pepper
  • 1 Salt and white pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 5 tbsp Butter
  • 1/4 cup Heavy cream

• Beer, Wine & Liquor

  • 1/2 cup White wine, dry

Found on butteryourbiscuit.com

Description

Ingredients

• 4 skinless tilapia filets
• 2 tablespoon fresh thyme
• Salt and pepper
• 2 tablespoons olive oil
• 1 tablespoon butter
• Fresh chopped parsley for garnish
• Lemon Butter Sauce
• ½ cup dry white wine
• ¼ cup heavy cream
• 4 Tablespoons butter
• 1 lemon, juice only
• 2 garlic cloves minced
• Salt and white pepper to taste

Directions

• Sprinkle fish with salt and pepper set aside
• Heat oil and butter in a large nonstick skillet over medium heat, add tilapia filets sprinkle with thyme cook for about 4-5 minutes, carefully turn and cook another 4-5 minutes. Or until opaque through and flaky with a fork.
• For the lemon butter sauce-In a small saucepan add 1 tablespoon butter and the garlic. Cook on low for about 2 minutes. Add the white wine increase the heat to medium and cook for about 5 minutes or until reduced by ⅓.
• Remove pan from heat add in the remaining butter, stir, then add the cream. Return the pan to the heat on low add the lemon juice, simmer on low until it begins to bubble. Add salt and pepper to taste.