10-Minute Skillet Lemon Butter Tilapia Fillets
Mild white tilapia fillets pan-seared tender in 6 minutes and smothered in fresh lemon garlic butter sauce.
skillet Timer
Set for 6 mins @ Medium-High Stovetop (approx 375°F)
Ingredients
Base recipe calibrated for 4 adults.
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Get to the Point Execution
Pat 4 tilapia fillets dry; season with garlic powder, paprika, salt, and pepper.
Heat 1 tbsp olive oil in skillet; sear fish for 3 minutes on side one until golden.
Flip gently; add 2 tbsp butter, minced garlic, and juice of 1/2 lemon to pan.
Baste for 2.5 minutes until fish flakes easily with a fork.
Step-by-Step Guided Instructions
Pat four 5-oz fresh or thawed tilapia fillets dry with paper towels. Season both sides with 1 tsp garlic powder, 1/2 tsp smoked paprika, 1 tsp kosher salt, and 1/4 tsp black pepper.
Tilapia is naturally delicate; thoroughly drying prevents the fish from breaking apart in the pan.
Heat 1 tbsp olive oil in a 12-inch non-stick skillet over medium-high heat until shimmering. Place fillets in skillet. Cook undisturbed for 3 minutes until edges turn opaque white and bottom is golden.
Do not move the fish during the first 3 minutes to let the seasoned crust set.
Slide a fish spatula under each fillet and flip carefully. Add 2 tbsp unsalted butter, 2 minced garlic cloves, and 2 tbsp fresh lemon juice directly to the pan.
Tilapia cooks through very quickly; the second side only needs 2 to 3 minutes.
Spoon the bubbling garlic lemon butter over the fish for 2 minutes. Test doneness by pressing gently with a fork; the white flesh will flake easily at 145°F internal. Garnish with fresh chopped parsley.
Remove fish from heat immediately once it flakes to prevent it from becoming dry.
Tilapia is one of the most budget-friendly proteins in the grocery store ($4.99/lb) and takes literally 10 minutes from fridge to plate.
Tilapia has zero fishy flavor; kids love it flaked into warm corn tortillas with shredded cheese as fish tacos.
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Reheat in a toaster oven or skillet with 1 tsp butter for 3 minutes.