Brown Butter-Sauteed Tilapia with Pistachios (Aida Mollenkamp) |
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Prep Time: 3 Minutes Cook Time: 8 Minutes |
Ready In: 11 Minutes Servings: 2 |
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Ingredients:
1/2 cup all-purpose flour |
salt and freshly ground black pepper |
4 (3-ounce) tilapia fillets |
3 tablespoons unsalted butter |
1 tablespoon canola or peanut oil |
1 tablespoon freshly squeezed lemon juice |
4 thin slices lemon, for garnish |
3 tablespoons roasted, salted shelled pistachios, roughly chopped |
Directions:
1. Place flour in a shallow dish or resealable plastic bag and season with salt and pepper. Dredge fillets in flour mixture or add to bag, close, and shake to coat.
2. Place 1 tablespoon of the butter and oil in a large frying pan over medium heat. When it foams, lower heat to medium-low. Shake excess flour off 2 of the fillets, add to pan, and cook until golden brown and crisp, about 2 minutes per side. Remove fillets to a plate and repeat with remaining fillets.
3. Add remaining 1 tablespoon butter and cook until it begins to brown. Immediately remove from heat, stir in lemon juice, and pour over fish. Lay a lemon slice over each fillet, sprinkle pistachios over top and serve with mashed or roasted potatoes and a simple green salad.
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