Pan-Seared Tilapia with Lemon Caper Sauce

15 mins Serves 4 This recipe featuring pan-seared tilapia is light, healthy, and full of flavor! #STARFineFoods Ingredients: 4 fresh Tilapia fillets Kosher Salt and Black Pepper 2 Tbsp. Butter 2 Tbsp. plus 2 tsp. STAR Extra Virgin Olive Oil, divided 2 large Shallots, minced 1 large Garlic Clove, squeezed through a garlic press 3/4 cup White Wine, like Pinot Grigio 1 whole Lemon, zested 3 Tbsp. Lemon Juice, or more to taste 1 tTbsp. STAR Capers, rinsed 1 Tbsp. minced fresh Parsley Sliced Lemon, for garnish Instructions:

Season both sides of the fish with kosher salt and black pepper.

Preheat a large non-stick skillet over medium heat. Melt 2 Tbsp. of butter and add 2 Tbsp. of STAR Extra Virgin Olive Oil.

Work in batches of two and carefully place the tilapia into the hot pan. Cook the tilapia for 4 minutes before flipping and cooking for an additional 2 to 3 minutes. Remove and repeat with the second batch. Keep the tilapia warm by covering loosely with foil.

Add the minced shallots and garlic to the same pan and cook for 2 to 3 minutes or until fragrant and soft. Add in the wine and lemon juice, bring to a boil over medium-high heat until it thickens, about 3 to 4 minutes. Stir in the capers, parsley and lemon zest, then taste and season with more salt and pepper if desired.

Place the fish back into the skillet and spoon sauce over top before serving with a few slices of fresh lemon and a drizzle of Extra Virgin Olive Oil.

Enjoy!

Pan-Seared Tilapia with Lemon Caper Sauce

This recipe featuring pan-seared tilapia is light, healthy, and full of flavor! #STARFineFoods

Extra Virgin Olive Oil

Made of fresh pressed olives with a rich fruity taste and peppery finish. There is no finer olive oil to use with your freshest foods and in recipes where its deliciously robust flavor will enhance the overall taste of your dish.

NAOOA Seal STAR is a long standing member of the NAOOA. STAR’s Extra Virgin Olive Oil bears the NAOOA seal and has been tested to meet or exceed the International Olive Council’s worldwide olive oil industry standards for quality and authenticity.

Learn More Buy Now

Capers

Part of Mediterranean cuisine for thousands of years, capers have a tangy, lemony flavor. Enjoy them as a garnish on fish and salads or an ingredient in sauces and marinades.

Learn More Buy Now

Ingredients

  • 4 fresh Tilapia fillets
  • Kosher Salt and Black Pepper
  • 2 Tbsp. Butter
  • 2 Tbsp. plus 2 tsp. STAR Extra Virgin Olive Oil, divided
  • 2 large Shallots, minced
  • 1 large Garlic Clove, squeezed through a garlic press
  • 3/4 cup White Wine, like Pinot Grigio
  • 1 whole Lemon, zested
  • 3 Tbsp. Lemon Juice, or more to taste
  • 1 tTbsp. STAR Capers, rinsed
  • 1 Tbsp. minced fresh Parsley
  • Sliced Lemon, for garnish

Instructions

1

Season both sides of the fish with kosher salt and black pepper.

2

Preheat a large non-stick skillet over medium heat. Melt 2 Tbsp. of butter and add 2 Tbsp. of STAR Extra Virgin Olive Oil.

3

Work in batches of two and carefully place the tilapia into the hot pan. Cook the tilapia for 4 minutes before flipping and cooking for an additional 2 to 3 minutes. Remove and repeat with the second batch. Keep the tilapia warm by covering loosely with foil.

4

Add the minced shallots and garlic to the same pan and cook for 2 to 3 minutes or until fragrant and soft. Add in the wine and lemon juice, bring to a boil over medium-high heat until it thickens, about 3 to 4 minutes. Stir in the capers, parsley and lemon zest, then taste and season with more salt and pepper if desired.

5

Place the fish back into the skillet and spoon sauce over top before serving with a few slices of fresh lemon and a drizzle of Extra Virgin Olive Oil.

6

Enjoy!

1

Season both sides of the fish with kosher salt and black pepper.

2

Preheat a large non-stick skillet over medium heat. Melt 2 Tbsp. of butter and add 2 Tbsp. of STAR Extra Virgin Olive Oil.

3

Work in batches of two and carefully place the tilapia into the hot pan. Cook the tilapia for 4 minutes before flipping and cooking for an additional 2 to 3 minutes. Remove and repeat with the second batch. Keep the tilapia warm by covering loosely with foil.

4

Add the minced shallots and garlic to the same pan and cook for 2 to 3 minutes or until fragrant and soft. Add in the wine and lemon juice, bring to a boil over medium-high heat until it thickens, about 3 to 4 minutes. Stir in the capers, parsley and lemon zest, then taste and season with more salt and pepper if desired.

5

Place the fish back into the skillet and spoon sauce over top before serving with a few slices of fresh lemon and a drizzle of Extra Virgin Olive Oil.

6

Enjoy!

Recipe developed by: http://www.simplyscratch.com

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

Serves: 4

In This Recipe

Extra Virgin Olive Oil

Made of fresh pressed olives with a rich fruity taste and peppery finish. There is no finer olive oil to use with your freshest foods and in recipes where its deliciously robust flavor will enhance the overall taste of your dish.

NAOOA Seal STAR is a long standing member of the NAOOA. STAR’s Extra Virgin Olive Oil bears the NAOOA seal and has been tested to meet or exceed the International Olive Council’s worldwide olive oil industry standards for quality and authenticity.

Learn More Buy Now

Capers

Part of Mediterranean cuisine for thousands of years, capers have a tangy, lemony flavor. Enjoy them as a garnish on fish and salads or an ingredient in sauces and marinades.

Learn More Buy Now

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