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Tilapia With Lemon Butter Sauce

Ingredients

  • 1 teaspoon seasoned salt
  • 4 teaspoons flour, divided
  • large zip-top bag
  • 5-6 sprigs fresh Italian parsley (rinsed)
  • 1 lemon (for juice, rinsed)
  • 1 1/2 lb Publix Farm-Raised Tilapia Fillets
  • 3 tablespoons Kerrygold Pure Irish Butter, divided
  • 1/4 cup white wine

Instructions

  1. Place seasoned salt and 3 teaspoons of the flour in zip-top bag; shake to mix. Chop parsley leaves coarsely (2 tablespoons). Cut lemon in half. Set both aside. Always check fish carefully and remove any bones. Lay fish, skin side down, over an inverted bowl; the curve lifts the bones. Use fingertips to feel for bones that may not be visible.
  2. Preheat large sauté pan on medium-high 2-3 minutes. Add fish to zip-top bag (wash hands); seal tightly and shake to coat.
  3. Place 1 tablespoon of the butter in pan; swirl to coat. Add fish (wash hands); cook 3 minutes. Add 1 tablespoon of the butter to center of pan. Turn fillets, using spatula, and distribute butter under each fillet. Cook 3 more minutes or until fish is golden and flakes easily. Transfer fish to serving plates.
  4. Add wine, and remaining 1 tablespoon butter and 1 teaspoon flour to pan; squeeze juice of lemon into pan. Heat 1-2 minutes, stirring occasionally, or until thickened. Stir in parsley and serve butter sauce over fish.