Best 7 Tilapia With Citrus Sauce Recipes

TILAPIA & LEMON SAUCE

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.

FIVE-SPICE TILAPIA WITH CITRUS PONZU SAUCE

Steps:

• Combine green onions, juices, soy sauce, brown sugar, vinegar, and ginger in a small bowl.
• Combine five-spice powder, salt, and pepper.
• Sprinkle both sides of fish evenly with spice mixture.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add fish to pan; cook 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
• Remove from skillet, and serve with sauce.

TILAPIA WITH CITRUS BAGNA CAUDA

Steps:

• Cook the butter and 2 tablespoons extra-virgin olive oil in a heavy medium saucepan over low to medium heat just until the butter is melted, stirring frequently. Add the anchovies and stir until the anchovies dissolve, about 2 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Remove from the heat. Stir in the orange juice, basil, and lemon and orange zests. Season the sauce, to taste, with salt.
• The bagna cauda sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm before using.
• Meanwhile, preheat oven to 200 degrees F.
• Sprinkle the fish with salt and pepper and brush both sides of the fish with remaining 2 teaspoons extra-virgin olive oil. Working in 2 batches, fry the fish until just opaque in center, about 3 minutes per side. Transfer fish to platter. Cover with foil and keep warm in the oven while cooking the second batch of fish. Drizzle the sauce over and around the fish and serve.

TILAPIA WITH CITRUS-GARLIC SAUCE

Steps:

• Sprinkle the fillets on both sides with salt. In a large skillet, heat the oil over medium heat until it's hot but not smoking. Add the tilapia to the pan and cook until the fish is opaque, about 3 minutes per side. Remove from the pan and keep warm.
• Wipe out the skillet and prepare the citrus-garlic sauce. Arrange the fillets on 4 individual plates or on a platter. Pour the sauce over the fillets and serve.

CITRUS TILAPIA

Steps:

• 1. On a plate, combine the flour and a sprinkle of salt and pepper. Lightly dredge the tilapia in the flour.
• 2. In a large skillet over medium heat, add the oil and butter. When the butter has melted, add the fish and cook for 2 to 3 minutes per side, or until golden and just cooked through. Remove the fish and set aside.
• 3. Add the orange juice, 2 tablespoons of the lemon juice, and the ginger to the skillet. Increase the heat and simmer for 1 to 2 minutes, or until thickened, stirring occasionally. Taste and add lemon zest or more lemon juice if necessary. Return the fish to the skillet, coat with sauce, and cook for 1 to 2 minutes, or until heated through.

PAN-SEARED TILAPIA WITH LEMON-BUTTER SAUCE

Steps:

• In 2-quart saucepan, heat wine, lemon juice and shallots to boiling over medium-high heat. Boil uncovered 4 minutes, stirring occasionally, until liquid is reduced by half.
• Add whipping cream to pan and heat to boiling, stirring occasionally. Boil uncovered 6 minutes, stirring occasionally, until sauce is thickened and reduced to about 1/2 cup. Remove from heat and add lemon peel. Beat in butter, 1 piece at a time, with wire whisk, adding the next piece only after the first has been completely beaten in and melted. When all of the butter has been beaten in, add 1/4 teaspoon salt and the white pepper. Cover to keep warm.
• Sprinkle fish with 1/4 teaspoon salt; set aside.
• In 12-inch skillet (preferably nonstick), heat oil over medium-high heat until shimmering and hot. Add fish and cook 3 minutes. Flip and cook 3 minutes longer or until edges begin to brown and fish flakes easily with fork.
• To serve, spoon sauce over fish and sprinkle with nuts.

TILAPIA WITH CILANTRO CREAM SAUCE

Steps:

• Heat oven to 375°.
• Sauce: Heat oil in a small saucepan over medium heat; sauté the garlic and onion for 1 to 2 minutes. Add cream and bring to a simmer. Simmer for about 3 to 4 minutes to reduce slightly. Stir in cilantro, lime juice, and salt and pepper to taste. Simmer for about 1 minute longer. Set aside or refrigerate until nearly serving time.
• Fish: Line a baking pan with foil; spray with nonstick cooking spray. Brush fillets lightly with butter; arrange in the baking pan. Sprinkle lightly with salt and pepper. Bake the fish for 20 to 25 minutes, or until the tilapia is cooked through.
• Warm the sauce up and drizzle a little over each serving of fish.