Sauteed Tilapia Filletes with Lime

We got this recipe from our friends Ray and Emily Schubert. We make it at least once per week!(Seafood alternatives: cod, sole, catfish, orange roughy, flounder)Ingredients:

  • 1 to 1 1/3 pounds tilapia fillets, about 1/2″ thick
  • 3 Tbsp all-purpose flour
  • salt and pepper
  • 1 clove garlic, minced or pressed
  • 1/2 cup dry white wine
  • 1 Tbsp lime juice
  • 1/2 Tbsp butter
  • 1 Tbsp olive oil
  • 3 green onions, chopped


Rinse the fish and pat dry. Put the flour on a plate and season it with salt and pepper. Dredge the fillets in the flour, patting to remove excess. In a small bowl, combine the garlic, wine, lime juice, and butter, then set aside.

[Be ready. This recipe goes very fast!] Heat the oil in a 10- to 12-inch frying pan over medium-high heat [a sticky (non non-stick) pan works best, since you need the cooked bits in the next step]. Add the fillets without overlapping (you may need to cook in 2 batches). Cook until golden on the bottom, about 3 minutes. Turn the fillets over and cook until opaque through the thickest part, 1 to 2 minutes more. Transfer the fish to a platter and keep warm (cover with foil or place in a 200 oven). Add the wine mixture to the pan and boil, scraping up cooked bits, until reduced by half, 2 to 3 minutes. Stir in the onions and heat on low about 30 seconds. Pour the sauce over the fish and serve.

Heather’s Note: we double the sauce (wine, lime juice, onions) because that’s the best part! We also cook the sauce a little longer than 2-3 minutes (we do 8 minutes); and cook the onions longer than 30 seconds (we do 2 minutes).


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  1. Steve Gottfredson says:

    Are you kidding!?!?!? This is seriously one of the most tastey recipes we have made in a long time. Thanks for posting! We have started eating this quite a bit. By the way, next time you are looking for this site don’t get it mixed up with the evil twin found at “Heatherdave” accept no imitations!