Pan Seared Tilapia in Lemon Butter Sauce with Steamed Broccoli and Boiled Red Potatoes
The menu had been calling for a sea food dish for a few months now and I reluctantly did not prepare well enough in advance to ever get a dinner created with a well endowed plating. Last night I made a fine tilapia and veggie plate that would tease the best foodie. The menu began with my small 2qt sauce pan and some boiling red potatoes. I would eventually create the black pepper, kosher salt, buttered potato side dish served with a little sour cream. The broccoli florets were streamed and served with a little lemon butter and kosher salt. Finally …. Let’s make some pan seared tilapia in a lemon butter sauce, Chef Gosselin style!
2 small tilapia fillets (thawed) per serving
1 pinch Old Bay Seasoning per side on each tilapia fillet
1 pinch of course ground black pepper on each side of the tilapia fillet
2 patties butter
1 /4 tsp minced garlic
1/2 lemon sliced thinly (6 thin, round slices)
10 nettles off my fresh potted Rosemary plant
1/4 tsp finely chopped parsley (yes it was from the Chef Gosselin garden)
Heat your 10 inch skillet on Med Hi and melt your 2 patties of butter. Reduce heat to Med
Add the minced garlic and allow to incorporate into the hot butter for a few seconds
Add the two tilapia fillets.
Sear the tilapia for about 4 min per side
Squeeze the juice out of a lemon slice onto the cooking tilapia fillets
Place all the remaining lemon slices in the skillet around the cooking fish
Remove and plate tilapia fillets
Add rosemary and parsley to lemon and butter in pan
Toss the lemon and browning butter with the rosemary and parsley.
Spoon the sauce atop the plated fish
Serve with the boiled potatoes that I have described above and the steamed lemon buttered broccoli.
ENJOY! I know my wife loved her meal…there was nothing left on the plate.