Recipe by erinsky
Flaky tilapia fillets with a delicious onion, lemon, and beer sauce. Very good served with buttered white or brown rice.
Top Review by Shlee
I made this last night and instead of a pale ale I used a white beer and it turned out great ! I added some fresh garlics when i was cooking the onions as well and didnt use garlic salt at all. The sauce thickened up well and had a great taste to it
- 4 tilapia fillets
- 1 (12 ounce) bottle ale
- 1 large yellow sweet onion, sliced and seperated into rings
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon garlic salt
- salt and pepper
- 3 tablespoons flour
- 1 lemon, juice and zest of
- 1⁄4 cup butter
- 1⁄4 cup olive oil
Directions See How It's Made
- Season tilapia fillets on both sides with paprika, cumin, garlic salt, and pepper, then dust with 2 tbsp of the flour. Set aside in fridge.
- In a large nonstick skillet heat butter and olive oil until medium hot. Be careful not to burn the butter!
- Add tilapia to pan and brown on first side, about 3-4 minutes. Carefully turn and cook on second side until browned. Remove from pan and tent with foil to keep warm.
- Add onions to pan and cook over medium heat until soft and slightly browned, about 10 minutes.
- Dust onions in pan with 1 tbsp of the four. Stir and cook 1 minute.
- Add to onions the lemon juice, beer, salt, and pepper to taste. Simmer, stirring occasionally, about 10 minutes or until sauce is thickened.
- Stir in lemon zest and return fish and any juices to pan to heat through.