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Easy Lemon Butter and Basil Tilapia

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Easy Lemon Butter and Basil Tilapia

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Ingredients

2 filets Tilapia
2 Tablespoons Olive Oil
1/2 cup All Purpose Flour
2 Tablespoons Butter softened and cut into pieces
1/2 Tablespoon Basil fresh
1/2 Lemon fresh

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Easy, delicious fish recipe inspired by Martha Stewart's Cooking School cookbook.

Ingredients

Directions

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As many of you know, I’ve been eating a lot of fish lately. It’s tough to come up with new recipes and I can’t tell you how many times I’ve put salsa on fish and baked it. Probably 1,000. It’s easy and pretty good, so why not? Well, I’ll tell you why not! Because THIS RECIPE is easy too and OTHER WORLDLY! Sorry, for the caps…I had to yell it. It is that good.
I got the inspiration from a recipe called “Sole Á La Meuniére” in Martha Stewart’s Cooking School cookbook. I didn’t have everything it required, and didn’t want to skin a fish anyway, so I made up my own version. The results were EXCELLENT and more simple than the original version. Thanks Martha!

I would also note that some people, who don’t enjoy the taste of fish, should still give this recipe a try. The way it is cooked proved flavor beyond a typical fish flavor. This would also be great to serve to guests.

Ok, without further ado, here is the recipe:

Ingredients:

  • 2 tilapia filets
  • 2 TBS olive oil
  • 1/2 cup all-purpose flour
  • Coarse salt and pepper
  • 2 TBS softened butter (cut into individual tablespoons)
  • 1/2 TBS basil (I used dried, but fresh would be even better)
  • 1/2 lemon

How to Make the Tilapia:

  1. Season both sides of your fish filets with salt and pepper while the olive oil heats in a large skillet (or sauté pan).
  2. Pour flour onto a shallow dish, dip each side of the filets into the flour,shaking off any excess flour, and set in skillet. Cook on one side (until golden brown) for about 3 minutes. Carefully flip filets, and cook another 2 minutes (until golden brown. Fish should be light and flaky).
  3. Drop the butter pieces into the hot skillet and circle around fish. Once the butter becomes foamy, squeeze in the lemon juice (so that is mixes with the butter) and top fish with basil. Quickly spoon the butter/lemon mixture on to top of fish until covered.
  4. Remove from heat and serve

I used a brussels sprouts and kale salad under the fix and used the juice as the dressing. It was perfect.

Let us know how your’s turns out in the comments!

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Steps

1
Done

Season both sides of your fish filets with salt and pepper while the olive oil heats in a large skillet (or sauté pan).

2
Done

Pour flour onto a shallow dish, dip each side of the filets into the flour,shaking off any excess flour, and set in skillet. Cook on one side (until golden brown) for about 3 minutes. Carefully flip filets, and cook another 2 minutes (until golden brown. Fish should be light and flaky).

3
Done

Drop the butter pieces into the hot skillet and circle around fish. Once the butter becomes foamy, squeeze in the lemon juice (so that is mixes with the butter) and top fish with basil. Quickly spoon the butter/lemon mixture on to top of fish until covered.

4
Done

Remove from heat and serve

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