Ingredients
Fish & Coating
- 4 tilapia filets
- 2 tsp lemon pepper blend
- ½ tsp kosher salt
- ⅓ cup cornmeal
- Avocado oil spray
Garlic Lemon Butter Sauce
- ¼ cup (4 tablespoons) butter (use dairy-free substitute if needed)
- 6 cloves garlic, minced
- ½ lemon, juiced
- ¾ tsp lemon pepper blend
- ½ tsp dried parsley (optional)
- ¼ tsp kosher salt
- ¼ tsp black pepper
Instructions
- Prepare the Tilapia: Pat the tilapia filets dry with a paper towel to ensure the coating adheres well. In a shallow dish, mix 2 teaspoons of lemon pepper blend, ½ teaspoon kosher salt, and ⅓ cup cornmeal. Dredge each side of the tilapia filets evenly in the cornmeal mixture.
- Cook the Tilapia: Heat a well-seasoned cast iron or non-stick pan over medium-high heat. Once hot, spray the pan with avocado oil spray. Place the tilapia filets in the pan in batches if needed to avoid overcrowding. Cook undisturbed for 3 minutes to develop a crispy crust, then carefully flip the filets. Turn again if needed to prevent burning. Cook until the internal temperature reaches 145°F.
- Make the Garlic Lemon Butter Sauce: While the fish cooks, melt ¼ cup butter in a small saucepan over medium heat. Add the minced garlic and sauté until golden brown and fragrant. Remove from heat and whisk in the lemon juice, ¾ teaspoon lemon pepper blend, ¼ teaspoon kosher salt, ¼ teaspoon black pepper, and dried parsley if using, until well combined.
- Serve: Plate the cooked tilapia filets and spoon the garlic lemon butter sauce generously on top. The rich butter sauce paired with the zesty lemon provides a perfect balance of flavors.
Notes
- Use a dairy-free butter substitute for a dairy-free version.
- Ensure not to overcrowd the pan to maintain crispiness of the cornmeal crust.
- Internal temperature of fish should reach 145°F for safe consumption.
- Fresh lemon juice adds brightness; adjust seasoning to taste if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
- Diet: Gluten Free
