Citrus Butter Fish

My crunchy tilapia with zesty lemon butter sauce is my go-to trick for turning an ordinary dinner into something special. I love how the tender fish pairs with my smooth sauce - it's a combo that wows everyone at my table.

A dish that impresses every time

This dish has become my trademark for a few good reasons. It's ready in under 30 minutes, which works great when I'm home late. The lemon butter sauce adds just the right kick, and I can make it for both family meals and guests. It's also light yet protein-packed, exactly what I'm after.

My ingredient lineup

• My tilapia fillets: 4 nice pieces, about 170g each
• My garlic powder: One teaspoon split between fish and sauce
• My sea salt: One teaspoon
• My black pepper: A quarter teaspoon
• My olive oil: Two tablespoons for cooking
• My salted butter: 125g for my creamy sauce
• My lemon: Fresh juice and some zest if you want

My step-by-step approach

1. I prep my fish: I pat my fillets dry and season both sides with my spice mix.
2. I cook my tilapia: In my hot pan with oil, I brown them 3-4 minutes per side until they flake easily.
3. I make my sauce: I turn down the heat, melt my butter, add lemon juice and garlic powder, then simmer 1-2 minutes.
4. I plate everything: I pour sauce on the plate, place my fish on top, and finish with a drizzle of hot sauce.

My cooking tricks

I never crowd my pan so each fillet browns perfectly. I always squeeze fresh lemons because it makes a huge difference. I often add zest to my sauce for extra zing. And sometimes I dust my fillets with flour for an even crunchier crust.

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My tasty side pairings

I serve my tilapia with garlic mashed potatoes, steamed veggies, or a crisp salad. For drinks, I go with a dry white wine like Sauvignon or homemade iced tea. And I never forget good bread to soak up all that yummy lemon butter sauce.

Frequently Asked Questions

→ How can I tell if the fish is done?

The fish is ready when it flakes easily with a fork and the flesh looks opaque. Don’t overcook it to keep it tender.

→ Can I use a different kind of fish?

Definitely! This works great with other white fish like cod, sole, or whiting. Just adjust the cooking time depending on thickness.

→ How do I stop the fish from sticking to the pan?

Make sure the pan is hot enough before adding the fish, and don't flip it too soon. If it's ready to flip, it will come off easily.

→ What should I do if the sauce separates?

Keep the heat low and stir constantly to stop splitting. If it does separate, use a whisk off the heat to bring it back together.

→ What side dishes go well with this?

This goes beautifully with plain rice, steamed veggies, or a leafy green salad. The sauce is great for drizzling on the sides too.