Skillet Tilapia with Creamy Lemon Sauce

Skillet Tilapia with Creamy Lemon Sauce Recipe

INGREDIENTS
For the Fish
1 tablespoon olive oil
1 tablespoon butter
4 skinless tilapia fillets
Salt, to taste
Pepper, to taste
Chopped fresh parsley, for garnish

For the Lemon Cream Sauce
2 tablespoons butter, divided
3 cloves garlic, minced
½ cup low sodium chicken broth, or dry white wine
¼ cup heavy cream
2 tablespoons fresh lemon juice
Salt, to taste
Pepper, to taste

DIRECTIONS
Step 1: Set a skillet over medium heat; heat up 1 tablespoon olive oil and 1 tablespoon butter.

Step 2: Season the fish with salt and pepper and transfer it to the skillet; cook for 3 minutes per side. Remove the fish from the skillet and set aside.

Step 3: Add 1 tablespoon butter to the same skillet and melt over medium-high heat. Stir in the garlic and cook for 15 seconds.

Step 4: Slowly whisk in the chicken broth and cook for 4 minutes or until reduced by 1/3. Reduce heat to medium-low and add remaining butter. Slowly whisk in the heavy cream.

Step 5: Add lemon juice and whisk until everything is well combined. Make sure to whisk continually so that the heavy cream doesn't curdle.

Step 6: Season with salt and pepper, then taste the sauce and adjust accordingly. Remove from heat.

Step 7: Pour the sauce over the fish, or return the fish back into the skillet and spoon the sauce over it. Garnish with parsley and serve.