LEMON-BUTTER TILAPIA
This is absolutely one of the easiest recipes I’ve ever made—and it’s also one of the most delicious. Sometimes I go a really long time without making fish because I somehow convince myself that it’s a hassle, when in reality it’s one of the fastest-cooking proteins around. The fish is lightly poached in a simple lemon-butter sauce that makes cleanup easy—perfect for a busy weeknight dinner at home. SERVES 2
PREP TIME: 5 minutes
COOK TIME: 15 minutes
2 tablespoons grass-fed butter
1 garlic clove, sliced
2 (6-ounce) tilapia fillets
Salt
Freshly ground black pepper
½ lemon, plus 2 lemon slices for garnish
2 tablespoons chopped fresh parsley, for garnish
- In a medium sauté pan over low heat, melt the butter. Add the garlic, and simmer for about 5 minutes.
- Season both sides of the fish with a sprinkle of salt and pepper. Gently place the fillets in the pan, and cook on one side for 3 to 4 minutes, until the edges become opaque. Squeeze the half lemon over the fish.
- Flip the fish over, and cook on the other side for another 3 to 4 minutes.
- Tilt the pan to gather the butter, and spoon it over the fish. Repeat a few times, and remove the pan from the heat.
- Serve the fish with a sprinkle of parsley and a slice of lemon.
VARIATION 1 LEMON-BUTTER TILAPIA WITH ALMONDS: While the fish is cooking, toast ¼ cup slivered almonds in a dry pan until they begin to brown. Sprinkle the toasted almonds on the fish before serving.
VARIATION 2 FISH PICCATA: Add 2 tablespoons capers after cooking for more of a tangy taste.
PALEO PAIR: Serve with Roasted Broccoli with Lemon.
