Best 8 Sarasotas Fresh Seared Tilapia With Lemon Cream Recipes

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Sarasota's Fresh Seared Tilapia with Lemon Cream is a delightful dish that combines the delicate flavor of tilapia with a creamy and tangy lemon sauce. This easy-to-make recipe is perfect for a weeknight dinner or a special occasion. The tilapia is seared until golden brown, then topped with a creamy lemon sauce made with fresh lemon juice, butter, and cream. Served with grilled vegetables or a side of rice, this dish is sure to please everyone at the table.

Here are our top 8 tried and tested recipes!

SKINNY SEARED TILAPIA WITH LEMON-TARRAGON SAUCE



Skinny Seared Tilapia with Lemon-Tarragon Sauce image

67% less sat fat • 250% more fiber than the original recipe. A quick sauce made with reduced-sodium chicken broth, lemon juice, and fresh tarragon is the perfect healthy complement to this seafood dish.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 6

Number Of Ingredients 12

8 ounces dried whole wheat orzo pasta
1 (5- to 6-ounce) package baby spinach
2 tablespoons olive oil
2 teaspoons finely shredded lemon or orange peel
1/4 teaspoon salt
1 1/2 pounds fresh or frozen tilapia fillets or other lean white fish fillets
1/2 teaspoon seasoned salt
1/4 cup reduced-sodium chicken broth
1 tablespoon lemon juice
1 teaspoon Dijon-style mustard
1 teaspoon snipped fresh tarragon or 1/4 teaspoon dried tarragon, crushed
Paprika (optional)

Steps:

  • For Spinach Orzo, prepare orzo according to package directions; drain. Return to hot pan; immediately toss orzo with spinach, half of the olive oil, the lemon peel, and salt.
  • Meanwhile rinse fish; pat dry with paper towels. Sprinkle all sides of the fish with seasoned salt. In a very large skillet heat remaining 1 tablespoon oil over medium heat. Add fish in a single layer; cook for 2 minutes. Using a wide spatula, carefully turn fish over; cook about 2 minutes more or until fish flakes easily when tested with a fork. Transfer fish to a serving platter. Cover and keep warm.
  • For sauce, add broth and lemon juice to skillet. Using a whisk, scrape up any crusty bits in the skillet. Whisk in mustard and tarragon; heat through.
  • Serve fish with Spinach Orzo. If desired, sprinkle fish with paprika. Pour sauce over fish.

Nutrition Facts : Calories 300, Carbohydrate 29 g, Cholesterol 50 mg, Fat 1, Fiber 3 g, Protein 29 g, SaturatedFat 1 1/2 g, ServingSize 3 ounces cooked fish, plus 2/3 cup orzo, and 1 tablespoon sauce, Sodium 470 mg, Sugar 1 g, TransFat 0 g

SEARED LEMON PEPPER TILAPIA WITH CREAMY PUMPKIN SEED VINAIGRETTE SALAD TOPPED WITH POMEGRANATE SEEDS



Seared Lemon Pepper Tilapia with Creamy Pumpkin Seed Vinaigrette Salad topped with Pomegranate Seeds image

Lemon pepper tilapia fillets are served with a crisp butter lettuce salad tossed with bright pomegranate seeds in homemade pumpkin seed vinaigrette.

Provided by Progresso

Categories     Trusted Brands: Recipes and Tips     Progresso®

Time 40m

Yield 6

Number Of Ingredients 19

¼ cup champagne vinegar (or other high-quality white wine vinegar)
2 teaspoons Dijon mustard
½ shallot, finely chopped
2 teaspoons finely chopped fresh thyme leaves
2 each egg yolks, from pasteurized eggs
1 cup pumpkin seed oil or extra-virgin olive oil
1 cup extra-virgin olive oil
1 tablespoon ice water, if needed
½ teaspoon sea salt, preferably gray salt
¼ teaspoon freshly ground black pepper
¼ cup pumpkin seeds, toasted lightly in oven
⅓ cup all-purpose flour
2 large eggs eggs, beaten
2 cups Progresso® lemon pepper Panko crispy bread crumbs
6 (6 ounce) tilapia fillets
3 tablespoons extra-virgin olive oil
½ lemon, cut into wedges
3 small (blank)s small heads of butter lettuce, washed and dried well, torn
½ cup pomegranate seeds

Steps:

  • In food processor, place the vinegar, mustard, shallot, thyme and pasteurized egg yolks. Cover; process until smooth. With the machine running, add the 1 cup pumpkin seed oil and then the 1 cup olive oil, 1 tablespoon at a time. If the mixture gets too thick, add the 1 tablespoon ice water. Season with the salt and pepper. Stir in pumpkin seeds. Refrigerate while making tilapia.
  • Place the flour, 2 eggs and the bread crumbs in 3 separate shallow dishes. Dip each fillet in flour then in eggs and finally, dredge on both sides in bread crumbs, shaking off the excess.
  • Heat 2 skillets over high heat. Divide 3 tablespoons olive oil evenly between skillets. When hot, add the fish; reduce heat to medium, and cook until nicely browned, about 5 minutes. Turn fish and cook on the second side until the fish is done throughout (test with a fork), about 4 minutes, depending on thickness.
  • Transfer the fish to 6 individual plates. Garnish with the lemon wedges. Toss the lettuce with a portion of the dressing; divide among plates of fish. Spoon some of the additional dressing over the fish; sprinkle pomegranate seeds over all, and enjoy.

Nutrition Facts : Calories 1339.7 calories, Carbohydrate 60.1 g, Cholesterol 191.9 mg, Fat 101.9 g, Fiber 2.9 g, Protein 46.4 g, SaturatedFat 16.2 g, Sodium 1457.1 mg, Sugar 4.6 g

PAN SEARED LEMON TILAPIA WITH PARMESAN PASTA



Pan Seared Lemon Tilapia with Parmesan Pasta image

Citrusy tilapia, served with a cheesy but light pasta.

Provided by vo0do0

Categories     Seafood     Fish     Tilapia

Time 25m

Yield 2

Number Of Ingredients 16

4 ounces elbow macaroni
2 tablespoons light olive oil
2 tilapia fillets
1 tablespoon lemon juice
⅛ teaspoon dried oregano
1 pinch dried basil
1 pinch dried cilantro
1 pinch salt and ground black pepper
1 tablespoon light olive oil
¼ cup freshly grated Parmesan cheese
1 teaspoon lemon juice
1 pinch garlic powder
1 pinch dried basil
1 pinch dried oregano
1 pinch dried cilantro
1 pinch salt and ground black pepper

Steps:

  • Bring a saucepan of lightly salted water to a boil over medium heat, stir in the macaroni, and return to a boil. Cook the macaroni uncovered, stirring occasionally, until it is cooked through but still firm to the bite, about 8 minutes. Drain well.
  • Meanwhile, heat 2 tablespoons of olive oil in a skillet over medium heat. Sprinkle both sides of the tilapia fillets with lemon juice, oregano, basil, cilantro, salt, and pepper, and lay the fillets in the heated skillet, making sure they don't touch. Sear the fillets for 2 to 4 minutes on each side, until the fish is golden brown on the outside, and opaque and flaky inside.
  • Return the hot, cooked macaroni to the saucepan, and stir in 1 tablespoon of olive oil to coat the pasta. Sprinkle on the Parmesan cheese, stir to mix, and stir in 1 teaspoon of lemon juice, the garlic powder, basil, oregano, cilantro, salt, and pepper. Divide the pasta between two plates, and top each with a tilapia fillet.

Nutrition Facts : Calories 554.9 calories, Carbohydrate 44.8 g, Cholesterol 50.2 mg, Fat 26.3 g, Fiber 2.6 g, Protein 34.8 g, SaturatedFat 5.2 g, Sodium 230.8 mg, Sugar 2 g

TILAPIA & LEMON SAUCE



Tilapia & Lemon Sauce image

Serve this lemon tilapia with any tossed salad full of your favorite vegetables and buttered bread. It's easy, quick and unique. And it's a big hit with company, too. -Susan Taul, Birmingham, Alabama

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1/4 cup plus 1 tablespoon all-purpose flour, divided
1 teaspoon salt
4 tilapia fillets (4 ounces each)
2 tablespoons plus 2 teaspoons butter, divided
1/3 cup reduced-sodium chicken broth
2 tablespoons white wine or additional reduced-sodium chicken broth
1-1/2 teaspoons lemon juice
1-1/2 teaspoons minced fresh parsley
2 cups hot cooked rice
1/4 cup sliced almonds, toasted

Steps:

  • In a shallow bowl, combine 1/4 cup flour and salt. Dip fillets in flour mixture. , In a large nonstick skillet, cook fillets in 2 tablespoons butter over medium-high heat until fish just begins to flake with a fork, 4-5 minutes on each side. Remove and keep warm., In the same skillet, melt remaining 2 teaspoons butter. Stir in remaining 1 tablespoon flour until smooth; gradually whisk in broth, wine and lemon juice. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in parsley. Serve fish and sauce with rice; garnish with almonds.

Nutrition Facts : Calories 334 calories, Fat 12g fat (6g saturated fat), Cholesterol 76mg cholesterol, Sodium 593mg sodium, Carbohydrate 30g carbohydrate (1g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

SARASOTA'S SAUTEED CUCUMBERS WITH PAN SEARED TILAPIA



Sarasota's Sauteed Cucumbers With Pan Seared Tilapia image

This is a simple dish to make with fresh flavors. Garden cucumbers, sweet shallots and fresh dill. Now, I chose Tilapia because for those "non-fish lovers," this is a mild fish and very reasonable priced. However, I have made this using Cod, Halibut and Grouper, which all work equally as well. If using a thicker fish, cooking times will have to be adjusted. For this recipe, I like to roast some grape tomatoes and fingerling potatoes for an easy and healthy side dish. NOTE: This is also very good over salmon, but I pan sear the salmon without the flour coating. Just season and pan saute.

Provided by SarasotaCook

Categories     Vegetable

Time 55m

Yield 4 Individual Serving, 4 serving(s)

Number Of Ingredients 17

4 tilapia fillets (or you can use your favorite white fish)
1/2 cup flour (I prefer rice flour, but any flour will work)
1 pinch cayenne pepper (to taste)
1/4 teaspoon paprika
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 -2 tablespoon butter
1 lemon, cut in half (1/2 of the lemon to squeeze on the fillets and the other half slice for a garnish)
1 English cucumber, peeled, cut lengthwise and cut in 1/4-inch half moons (seedless, if you can find a seedless cucumber, just make sure to remove the seeds)
1 large shallot, thin sliced
2 tablespoons capers
1 cup sour cream
2 tablespoons white wine (optional)
2 tablespoons minced fresh dill
1 teaspoon butter
salt
pepper

Steps:

  • Cucumbers -- Peel and cut cucumbers. Remember, seedless cucumbers, although they call them seedless, have some seeds, I do a light scoop to remove any seeds, but it is NOT necessary. If you can't find a seedless cucumbers, You will need 2 large cucumbers, as they have a lot more seeds that you would need to take out. Just use a spoon to scrape out the seeds. Once the seeds are removed, cut into 1/4" half moons. I just lay them out on a paper towel to dry out. I don't worry about salting them.
  • Fish -- Prepare the fish first by removing them from the refrigerator to take the chill off. In a small pie plate or dish, mix the flour, cayenne, paprika, salt and pepper and lightly dredge the fish. Set on a plate off to the side while you start your cucumbers. Both the cucumbers and the fish take just a few minutes, so make sure to have everything ready.
  • Cucumber Saute -- In a medium saute pan, I prefer a non stick pan for this, medium high heat, melt the butter and and add in the shallots. Saute for 1 minute, Then add in the wine and cook another minute. Add in the cucumbers, capers and cook 2 minutes. Then reduce to medium low heat and add the sour cream, and season with salt, pepper and dill. Stir to combine to warm up the sour cream and transfer to a bowl and cover to keep warm.
  • Fish -- Now in the same pan, just wipe it out and add 1-2 tablespoons butter and bring to medium high to high heat. Add the fish and cook 3-4 minutes per side until golden brown. They cook very quickly. The second side will usually cook much quicker. Now remember, cooking times will vary depending on the thickness of the fish.
  • Serve -- Remember the half of lemon we didn't slice; squeeze a little lemon over each fillet and top with the warm cucumbers and garnish with a lemon slice. ENJOY!

Nutrition Facts : Calories 223.1, Fat 15.5, SaturatedFat 9.1, Cholesterol 40, Sodium 428.2, Carbohydrate 19, Fiber 1.5, Sugar 3.7, Protein 3.8

SEARED TILAPIA WITH FRIED JALAPENO AND LEMON



Seared Tilapia With Fried Jalapeno and Lemon image

Make and share this Seared Tilapia With Fried Jalapeno and Lemon recipe from Food.com.

Provided by gailanng

Categories     Tilapia

Time 16m

Yield 4 serving(s)

Number Of Ingredients 6

4 tilapia fillets (also great with catfish, char, steelhead, trout, salmon, etc.)
cajun seasoning
1 tablespoon olive oil
1 tablespoon butter
1 jalapeno, sliced
1 lemon, zest removed and lemon cut into wedges

Steps:

  • Season tilapia fillets generously on all sides with Cajun seasoning. Preheat a large skillet over medium high heat.
  • Add oil and butter to pan; swirl and add fish fillets, browning on all sides, about 6 minutes total cooking time. Meanwhile, fry jalapeno slices in oil alongside. Remove both fish and jalapenos to serving plates. Top with fried jalapeno slices, sprinkle with lemon zest and squeeze with remaining lemon wedges, if desired.
  • As a suggestion, serve fillets with veggies and/or potatoes.

Nutrition Facts : Calories 180.5, Fat 8.4, SaturatedFat 3, Cholesterol 70.1, Sodium 90.8, Carbohydrate 1.6, Fiber 0.5, Sugar 0.5, Protein 25.3

TILAPIA WITH CREAMY LEMON SAUCE



Tilapia With Creamy Lemon Sauce image

I got this from one of those recipe cards at the grocery store. It uses italian dressing and some cream cheese. I included the fat free ingredients but you could easily use the regular versions. You could also sub in any white fish fillet for the tilapia.

Provided by Margie99

Categories     Tilapia

Time 25m

Yield 2 serving(s)

Number Of Ingredients 7

2 tilapia fillets (1/2 lb)
1 tablespoon flour
2 tablespoons light Italian dressing
1/4 cup chicken broth
1 tablespoon lemon juice
1 ounce fat free cream cheese
1 tablespoon chopped fresh parsley

Steps:

  • Heat the dressing in a medium skillet on medium heat. Coat the fish with flour and then add to the pan. Cook 4-5 minutes on each side or until fish flakes easily with a fork. remove from skillet, cover and keep warm.
  • Add broth and lemon juice to the pan. cook 3 minutes, until it is reduced by half, stirring frequently witha whisk. Add cream cheese and cook until melted, stirring constantly. Pour over fish, sprinkle with parsley.

Nutrition Facts : Calories 167.6, Fat 3.5, SaturatedFat 0.9, Cholesterol 65.1, Sodium 420.2, Carbohydrate 5.5, Fiber 0.2, Sugar 1.8, Protein 28.5

PAN SEARED LEMON TILAPIA WITH PARMESAN PASTA



Pan Seared Lemon Tilapia With Parmesan Pasta image

Make and share this Pan Seared Lemon Tilapia With Parmesan Pasta recipe from Food.com.

Provided by Razzlledazzlle

Categories     < 30 Mins

Time 25m

Yield 2 serving(s)

Number Of Ingredients 16

4 ounces elbow macaroni
2 tablespoons light olive oil
2 tilapia fillets
1 tablespoon lemon juice
1/8 teaspoon dried oregano
1 pinch dried basil
1 pinch dried cilantro
1 pinch salt & fresh ground pepper
1 tablespoon light olive oil
1/4 cup freshly grated parmesan cheese
1 teaspoon lemon juice
1 pinch garlic powder
1 pinch dried basil
1 pinch dried oregano
1 pinch dried cilantro (optional)
1 pinch salt & fresh ground pepper

Steps:

  • DIRECTIONS.
  • Bring a saucepan of lightly salted water to a boil over medium heat, stir in the macaroni, and return to a boil. Cook the macaroni uncovered, stirring occasionally, until it is cooked through but still firm to the bite, about 8 minutes. Drain well.
  • Meanwhile, heat 2 tablespoons of olive oil in a skillet over medium heat. Sprinkle both sides of the tilapia fillets with lemon juice, oregano, basil, cilantro, salt, and pepper, and lay the fillets in the heated skillet, making sure they don't touch. Sear the fillets for 2 to 4 minutes on each side, until the fish is golden brown on the outside, and opaque and flaky inside.
  • Return the hot, cooked macaroni to the saucepan, and stir in 1 tablespoon of olive oil to coat the pasta. Sprinkle on the Parmesan cheese, stir to mix, and stir in 1 teaspoon of lemon juice, the garlic powder, basil, oregano, cilantro, salt, and pepper. Divide the pasta between two plates, and top each with a tilapia fillet.

Nutrition Facts : Calories 461.1, Fat 24.8, SaturatedFat 5.1, Cholesterol 11, Sodium 194.8, Carbohydrate 46.8, Fiber 2.1, Sugar 1.5, Protein 12.8

Tips:

  • Choose firm, white-fleshed tilapia fillets with no brown spots or discoloration.
  • Pat the tilapia fillets dry before cooking to prevent splattering.
  • Use a non-stick skillet or pan to prevent the tilapia from sticking.
  • Heat the oil or butter over medium-high heat before adding the tilapia fillets.
  • Cook the tilapia fillets for 3-4 minutes per side, or until they are cooked through and flake easily with a fork.
  • Do not overcrowd the pan when cooking the tilapia fillets. This will prevent them from cooking evenly.
  • Serve the tilapia fillets immediately with your favorite sides, such as lemon wedges, roasted vegetables, or rice.

Conclusion:

Seared tilapia is a delicious and healthy dish that can be prepared in just a few minutes. By following these tips, you can ensure that your tilapia fillets are cooked perfectly and that you enjoy a flavorful and satisfying meal.

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