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Tilapia & Lemon Sauce Recipe

Tilapia & Lemon Sauce Recipe

“Serve this dish with any tossed salad full of your favorite vegetables and buttered bread. It's easy, quick and unique. And it's great for company, too.” Susan Taul - Birmingham, Alabama
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings

Ingredients

  • 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

Directions

  • 1. In a shallow bowl, combine 1/4 cup flour and salt. Dip fillets in flour mixture.
  • 2. In a large nonstick skillet coated with cooking spray, cook fillets in 2 tablespoons butter over medium-high heat for 4-5 minutes on each side or until fish flakes easily with a fork. Remove and keep warm.
  • 3. In the same skillet, melt remaining butter. Stir in remaining flour until smooth; gradually add the broth, wine and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in parsley. Serve fish and sauce with rice; garnish with almonds. Yield: 4 servings.

Nutritional Facts

1 fillet with 1/2 cup rice and 4 teaspoons: 334 calories, 12g fat (6g saturated fat), 75mg cholesterol, 586mg sodium, 30g carbohydrate (1g sugars, 1g fiber), 26g protein Diabetic Exchanges:2 starch, 3 lean meat, 2 fat

Reviews for Tilapia & Lemon Sauce

Sort By :
MY REVIEW
Reviewed Feb. 6, 2016

"The fish was good - the sauce not so much. I made it with white cooking wine, which ruined the taste. I'll try chicken broth next time."

MY REVIEW
Reviewed Jul. 29, 2015

"Really good! My kids even are it - without the sauce. Great with some rice and vegetables."

MY REVIEW
Reviewed Feb. 28, 2015

"This turned out very good. Maybe a little more lemon next time. The toasted almonds were a nice touch. Will be making this again."

MY REVIEW
Reviewed Mar. 11, 2014

"This recipe was not only excellent tasting, it was so easy to prepare. My husband said he could eat this anytime! I made this on a Tuesday and since it is Lent, he may get it again on Friday!"

MY REVIEW
Reviewed May. 9, 2013

"Excellent! I used thyme in place of parsely, and used Kentucky Kernal Seasoned flour (doubled) and two cans of chicken broth. This is now my favorite fish dish!"

MY REVIEW
Reviewed Apr. 2, 2012

"Not usually a big fish person, but this recipe is great.The tilapia doesn't have a strong fishy taste. This recipe is a favorite of our family."

MY REVIEW
Reviewed Mar. 18, 2012

"Loved it!!!"

MY REVIEW
Reviewed Jan. 24, 2012

"Very easy and good! I doubled the lemon juice and didn't even bother with the almonds or parsley. My 6 year old even loved it!"

MY REVIEW
Reviewed Jan. 23, 2012

"I used frozen pollock instead of tilapia. I cooked the rice with leftover chicken broth instead of water, then seasoned it with a sprinkle of chicken bouillon granules. On the side, I served the Vegetable Trio featured in the magazine. It looked like a restaurant meal and is relatively healthy too. I'll make this again and again!"

MY REVIEW
Reviewed Oct. 26, 2011

"I made this last night with Pacific cod. It's quick and easy, yet flavorful."

MY REVIEW
Reviewed May. 30, 2011

"excellent flavor, I seasoned the tilapia first, salt, pepper, and paprika,

before I dredged in flour, mine were only 2 oz. each so it went very fast. and used oil with a little butter instead, turned out great! thanks for a great recipe!"

MY REVIEW
Reviewed May. 30, 2011

"excellent flavor, I seasoned the tilapia first, salt, pepper, and paprika,

before I dredged in flour, mine were only 2 oz. each so it went very fast. and used oil with a little butter instead, turned out great! thanks for a great recipe!"

MY REVIEW
Reviewed Mar. 21, 2010

"This was a very nice fish recipe for someone (me) who doesn't like cooked fish very much. I added a little extra lemon juice, next time I will add even a little more."

MY REVIEW
Reviewed Mar. 16, 2010

"Getting ready to try without the parsley..."

MY REVIEW
Reviewed Mar. 11, 2010

"This was fantastic! Quick, easy, uses ingredients I already have and the taste is out of this world!"

MY REVIEW
Reviewed Mar. 8, 2010

"This was awesome!! it dont make much sauce,but you only need a little."

MY REVIEW
Reviewed Mar. 6, 2010

"HAVEN'T TRIED IT YET, BUT I CAN TELL BY THE PICTURE IT'S GOING TO BE GREAT!"

MY REVIEW
Reviewed Mar. 5, 2010

"Loved it, fast & easy to make. Excellent flavors."

MY REVIEW
Reviewed Jan. 28, 2010

"Tasted like a dinner from a gourmet restuarant. Unbelievably delicious! Used olive oil for frying instead of butter and served with steamed broccoli"

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.