FROM THE KITCHEN OF: Isabel Canfield
TOTAL TIME: 20 minutes
MAKES: 4 filets (feeds 2)
A brown butter sauce is exactly what it sounds like, melted butter that has been browned while cooking on the stove. By then simply adding some acid such as fresh lemon juice and an herb of your choice, you have a sauce that works perfectly with a very mild and somewhat tasteless fish — the Tilapia.
Tilapia is a farm-raised fish. It can take on bold flavors while keeping a delicate taste and texture. I enjoy cooking it because it’s a relatively inexpensive fish, which would be ideal for a large crowd if you’re on a budget like me. Plus, they’re hard to miss up! I’ve cooked this dish several times now, but I think I finally perfected it for you today. In less than 20 minutes, you’ll have a bland and cheap fish taste like a million bucks.
4 filets of Tilapia
3 tablespoons of butter
1 tablespoon of chopped chives (or any herb you like)
1 cup of flour
1/2 a lemon
salt and pepper
1. Prep the tilapia. Drizzle olive oil on the Tilapia filets. Salt and pepper both sides. Next, lightly coat both sides of the filets with flour. Pat the excess flour off and set aside.
2. Pan fry the Tilapia. Heat a large non-stick skillet on medium heat. Once the pan gets hot, drizzle some olive oil coating the bottom of the pan. Gently place the filets in the hot oil. You know it’s hot when the filets sizzle. It’s important to not fiddle with the filets. Turn the filets over once after one side has turned golden brown. It takes roughly 3-4 minutes per side. You can add a little more oil if the pan gets dry. Once cooked, remove from pan and place on a serving platter.
3. Prepare the brown butter sauce. After you’ve removed the filets, immediately add the butter to the hot skillet while keep the stove at medium heat. Butter will bubble up once it hits the pan. Stir continuously to cook down the butter. The bubbles will disappear while the butter starts to cook and turn brown. This is what you want. This process literally takes less than 1 minute.