Brown Butter And Lemon Sauced Tilapia I Made It

Brown Butter and Lemon Sauced Tilapia

frankieanne 11 years ago
posted by Gkaylia1026
Brown Butter And Lemon Sauced Tilapia
I've had tilapia one time and didn't care for it. Saw it in the store today and wasn't brave enough to try it again so I used snapper here. I liked the lemony taste. Only thing I ran into was I had a lot of flour and sauce left over after using my two fillets. They weighed 1/2 a pound total, so this recipe would be good for a pound of fish, I think. Easy and very delicious with a nice lemony taste. I was planning on saving the other fillet for lunch tomorrow but, well... I'm gonna have to find something else 'cause its - umm - gone.
:)
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gkaylia1026 11 years ago said:

It's wonderful you liked it well enough to eat it all! Actually, I think I ate two fillets the last time I made the recipe too. :P
I think the flavors would work well with any fish. I recently bought some Swai - never ate it or cooked with it before but reviews say it has a very mild taste somewhat like catfish.

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mommyluvs2cook 11 years ago said:

Yum this looks good! I love any mild fish so tilapia is a favorite of mine, and not a huge fan of the stronger tasting one's, salmon is pushing it for me honestly. I do like red snapper though which seems semi mild to me...bet it worked great in this recipe! Those tomatoes in the background are beautiful...from your garden?

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frankieanne 11 years ago said:

Thank you, ml2c. Yep, they are Romas from my garden. I'm overloaded right now. I am eating two lemon cucumbers and four to six tomatoes a day right now. Still can't keep up. I love plain tomatoes right from the garden. They are so much tastier than those bland ones in the stores.

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mrpiggy 11 years ago said:

I like tilapia. Its a quick and easy fish. I just usually use butter, garlic, pepper and lemon. This looks great. Great photo too. I dont ever remember having red snapper. Is it a light fish, or heavy like salmon?

ML2C, when you say "strong" do you mean fishy? Do you eat the gray portion next to the skin?

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mommyluvs2cook 11 years ago said:

Yea I guess it's strong fishy taste I'm talking about. I have been shopping at the fish market lately so I am able to handle salmon and "fishier" fish easier since it's fresher.... I do eat the gray part, it doesn't bother me at all and I hear some people even eat the skin if it's crunchy enough!

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mrpiggy 11 years ago said:

Its the gray that gives the salmon the strong flavor. To me anyway. But I eat it also. I dont mind the fishy taste of fish : P I dont have salmon as often as I would like. I like it fresh, and usually when hungry dont want to run to the store. Its always last minute. If Im at the store and its on sale, I get some and have it that day or the next. Never plan for it. Now if only Halibut wasnt so expensive. That I could have almost everyday......

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DetroitTokyo 11 years ago said:

MrP, I prefer fresh salmon too but what I've been doing lately is buying a very large fillet and portioning it myself, wrapping each individual piece in press & seal and then placing all in a large freezer bag. Then I take pieces out as needed and just put them in a bowl of cold water until they thaw, up to half hour depending on their thickness. The results are as close to fresh as I've ever come from frozen. Much better than buying frozen portioned fillets from the store!

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