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Recipe from Simpler Savory

The recipe

Low Carb Lemon Garlic Tilapia

Prep
10 min
Cook
10 min
Total
20 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
240

2× the original author values. Recipe yield: 4 servings.

calories
480

3× the original author values. Recipe yield: 4 servings.

calories
720
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 4 fillets tilapia — about 5–6 ounces each, patted very dry
  • 1 teaspoon kosher salt — divided, to taste
  • 1/2 teaspoon black pepper — freshly ground
  • 1/2 teaspoon paprika — sweet or smoked, optional for color
  • 1 tablespoon olive oil
  • 3 tablespoons unsalted butter — divided
  • 3 cloves garlic — minced
  • 1 lemon — zest and 2–3 tablespoons juice
  • 1/8 teaspoon crushed red pepper flakes — optional, for heat
  • 2 tablespoons fresh parsley — chopped, for garnish
  • 2 tablespoons dry white wine or chicken broth — optional, for extra sauce
  • 1 tablespoon capers — rinsed, optional
  • 2 tablespoons Parmesan cheese — finely grated, optional for serving

Instructions

  1. Pat tilapia fillets very dry with paper towels, then season both sides with kosher salt, black pepper, and a light dusting of paprika.
  2. Zest the lemon and squeeze 2–3 tablespoons of fresh lemon juice; set aside.
  3. Set a large skillet over medium to medium-high heat. Add olive oil and 1 tablespoon butter; heat until the butter foams.
  4. Lay in the tilapia fillets away from you and cook without moving until edges turn opaque and the underside is pale golden, 2–3 minutes.
  5. Flip the fillets. Add minced garlic to spaces in the pan and cook 30 seconds until fragrant, stirring in the butter and oil.
  6. Add lemon juice and zest (and crushed red pepper, if using). Tilt the pan and spoon the lemon garlic butter over the fish to baste for 1–2 minutes until the fish flakes easily.
  7. For more sauce, splash in white wine or broth and simmer 30–60 seconds. Stir in capers if using.
  8. Remove from heat and swirl in the remaining 2 tablespoons butter for a glossy finish. Sprinkle with chopped parsley.
  9. Transfer fillets to plates, spoon pan sauce over the top, and finish with grated Parmesan if desired. Serve hot with low carb sides like cauliflower rice or sautéed zucchini.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat with a teaspoon of water or broth and a lid, or in a 275°F oven for 8–10 minutes until just warmed through. Avoid the microwave to keep the fish tender and the garlic mellow.

Source: https://simplersavory.com/low-carb-lemon-garlic-tilapia/