Butter Poached Tilapia
This Butter Poached Tilapia is a delicate, flaky white fish simmered gently in a rich, garlicky butter sauce with hints of lemon and herbs. It's an elegant yet easy meal perfect for busy weeknights or a cozy date night at home.
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Main Dish
Cuisine American
Sauté Pan with Lid Wide enough to fit fillets in a single layer and deep enough to hold poaching liquid Tongs Gently lifts the fish without breaking it apart Ladle For basting the butter sauce over the fish
- 4 tilapia fillets about 5–6 oz each
- 6 tablespoons unsalted butter
- 3 garlic cloves minced
- Zest and juice of 1 lemon
- ¼ cup vegetable broth or dry white wine
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 tablespoon fresh parsley chopped
- pinch of red pepper flakes for a little heat Optional
Melt the butter in a wide sauté pan over medium-low heat. Add minced garlic and sauté until fragrant, about 30 seconds.
Stir in the lemon zest, juice, broth (or wine), salt, and pepper. Let the mixture simmer for 2–3 minutes to meld the flavors.
Place the tilapia fillets in the pan in a single layer. Spoon some of the butter mixture over the top of each fillet. Cover and simmer gently for 7–10 minutes, or until the fish is opaque and flakes easily with a fork.
Spoon more butter sauce over the fish before serving. Sprinkle with fresh parsley and, if desired, a pinch of red pepper flakes.
- Use fresh tilapia if possible, but thawed frozen fillets also work well.
- Keep the heat low to avoid overcooking or breaking the fish.
- For extra richness, add a splash of heavy cream to the sauce near the end of cooking.
