The Recipes

Tilapia with Lemon Browned Butter

Quick, easy, light.  That was exactly what I wanted tonight.  Voila!  Very few ingredients, and perfectly satisfying.

Tilapia with Lemon Browned Butter


- 1 tilapia fillet
- 1 T. butter
- 1 lemon, juiced
- 1/4 c. flour
- 1/2 shallot, minced
- 1 c. arugula
- 5 cherry tomatoes, halved
- 1 T. dijon mustard
- 1 T. red wine vinegar
- 1/4 c. sunflower seeds
- olive oil
- salt
- pepper

In a small bowl, combine the mustard and vinegar.  Whisk in 1-2 T. of olive oil and season with salt and pepper.  Add the tomatoes and shallots.  Add the arugula last and toss to coat.

Season the flour with salt and pepper.  Season the tilapia with salt and pepper and dredge the tilapia in the flour and tap off any excess.  In a skillet, heat the butter and another T. of oil.  When it is heated through, add the tilapia.  Cook for 3-4 minutes on the first side and 2-3 minutes on the second.  Remove the tilapia.

Add the lemon juice to the skillet.  Let it cook down for 1-2 minutes.  Plate the tilapia and pour the butter sauce over the top.  Shake excess vinaigrette off of the salad and pile it on top of the tilapia.  Finish with the sesame seeds.