Brown Butter-Sauteed Tilapia with Pistachios

  • Recipe courtesy of Aida Mollenkamp
Total Time:
11 min
3 min
Inactive Prep:
8 min
2 servings


  • 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

      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.

      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.

      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.