Fried Lemon Rosemary Tilapia Recipes

LEMON ROSEMARY TILAPIA

Steps:

• In a medium pan, heat olive oil over medium heat until warm
• Add fish to pan and season with lemon juice and rosemary
• Meanwhile, whisk all ingredients for the lemon vinaigrette together
• When the fish is almost done, sprinkle with lemon zest and cover with sliced lemon
• Serve the fish warm with a side salad drizzled with lemon vinaigrette or use the vinaigrette on the fish

LEMON ROSEMARY TILAPIA

Steps:

• Defrost the fillets and set aside.
• Mix together the olive oil, juice from 1/2 a lemon, rosemary, parsley, and garlic salt.
• Brush it on each side of the fillet.
• Pan sear the fillet in a cast iron pan that is coasted with non-stick cooking spray.
• Let it cook for 5 minutes on each side or until easily flakes with a fork.
• Serve topped over salad or sides of your choice.

FRIED LEMON-ROSEMARY TILAPIA

Steps:

• Grate lemon rind from lemon, avoiding the pale bitter pith, into a large bowl; squeeze lemon juice into bowl.
• Stir in milk and next 3 ingredients until blended.
• Rinse fillets, and pat dry with paper towels.
• Add fillets to lemon mixture in bowl; cover and chill 1 hour.
• Place cornmeal on a large plate or in a large shallow dish.
• Turn fillets in lemon mixture until thoroughly coated; dredge in cornmeal, coating evenly.
• Cook fillets in hot oil in skillet over medium-high heat 4 minutes on each side or until browned.
• Remove from skillet.
• Garnish, if desired.

PAN-FRIED TILAPIA

Steps:

• Heat butter and olive oil in a large skillet over medium heat. Add onion, garlic, Cajun seasoning, basil, parsley, and lemon-pepper seasoning. Stir until fragrant, about 30 seconds. Add tilapia fillets and increase heat to medium-high.
• Cook tilapia until opaque and easily flaked with a fork, 3 to 4 minutes per side. Adjust temperature if it browns too quickly.

LEMON ROSEMARY TILAPIA

Steps:

• Preheat oven to 350.
• Spray a foil-covered baking pan with pan spray and add filets.
• Season filets with salt and pepper as desired.
• Place a sprig of rosemary lengthwise on each filet.
• slice lemon(s) and lay slices over rosemary.
• Cover with foil and crimp snugly around pan.
• Bake for 15-20 minute for frozen, thawed fish will take a shorter time.