Friday, January 11, 2013

Creole Pan Fried Fish with Thyme Brown Butter Sauce


Like Butter!

I truly love fish, although I rarely cook seafood at home because my baby girl is allergic. I decided this year will become the year of the fish and  I will start immediately cooking more fish.  

Yes, my New Year's Fish declaration will require me to cook two dishes on fish day, one for Big Goo and I, and something different for my baby girl. But I am determined to make this happen, often.
 

This is one of the quickest fish meals you could make on a busy day. It was so quick I actually forgot to take pictures of the process.

I decided to create this recipe due to my love of brown butter sauce and my obsession with fresh thyme.  I decided to use Tilapia because it cooks so quickly this meal took less than 10 minutes to prepare.



Creole Pan Fried Fish with Thyme Brown Butter Sauce

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4

Ingredients:

4 tilapia fillets
1 stick of butter
1 c. flour
2 tsp. fresh thyme
4 tbsp. extra virgin olive oil
2 tsp. creole seasoning
2 tsp. onion powder
2 tsp. garlic powder
1 tsp. black pepper
1 lemon, zested, juiced

Directions:

Rinse fish, pat dry. In a large dish season fish with creole seasoning, onion powder, garlic powder and black pepper. Heat a large skillet over medium heat add butter and extra virgin olive oil.

While the oil butter mixture heats up, lightly toss fillets in flour and pat excess flour off of fillets. Pan fry fillets 3-4 minutes on each side, remove from pan and set aside.

Add fresh thyme, lemon zest and juice to pan juices, mix well and pour over fillets. Serve with rice or mash potatoes.




6 comments:

  1. I can't believe this dish doesn't have any comments. I've made this 3 times and it is my number 1 quick, go-to meal. Thank you for sharing this.

    ReplyDelete
    Replies
    1. Thank you, I love quick meals that taste real good. lol

      Delete
  2. Can't wait to make it. I hope it's a hit with my husband, thanks for sharing!

    ReplyDelete
  3. What's in your creole seasoning? I had this on a trip to New Orleans and LOVED it, wish I could replicate it at home...

    ReplyDelete

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I must confess I love great food. I decided to create The Creole Contessa blog after cooking and eating a great meal with my family Big Goo the hubby of almost twenty years and my lil’ Contessa Summer aka “Baby Girl." I told Big Goo and Baby Girl, it is just not fair to not share these great recipes with the world; and the Creole Contessa blog was born.

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