Tilapia with Roasted Walnuts and Lemon Butter Sauce

Lunch is Served!

Today’s menu features Stovetop Tilapia drizzled with Lemon Butter Sauce. This is definitely a “keep it simple” meal.

Here is the meal:

Tilapia or Orange Roughy with Lemon Butter Sauce and Toasted Walnuts
Baked Sweet Potatoes with Brown Sugar and Cinnamon Glaze
Sauteed Fresh Zucchini
Fresh Corn on the Cob

From beginning to serve time, it took a total of 45 minutes. But I am a fast potato peeler, so those potatoes were peeled and ready before I could blink an eye.

Sweet Potatoes: Using 2 large sweet potatoes, peel then cut in slices approximately 1/4-inch thick. Place in a buttered iron skillet with 1/4 cup of water. Cover and place in the oven until done, about 15 minutes for mine. When done, remove from the oven and sprinkle with brown sugar and cinnamon. Top with 2 tablespoons of butter. Cover and let it sit until ready to serve.

Corn: Fresh corn on the cob is easy to prepare by shucking, then using a paper towel to remove the remaining silks. Rinse the corn, then pat dry with a paper towel. Place each cob of corn on a piece of plastic wrap (large enough to securely wrap around the corn). Spread butter over the corn, then salt to taste. Wrap and place in the microwave for 4 minutes. Note: please check after 2-minute intervals. Microwaves vary. Let it set in the microwave while you complete the remainder of the meal.

Zucchini: Meanwhile, back at the farm…I mean on the back burner, place 2 tablespoons of butter in an iron skillet on medium heat. Add fresh zucchini that has been cut in strips. Saute until slightly brown. Cover and let it sit while you cook the fish.

Tilapia or Orange Roughy: Update: We now use orange roughy for this dish instead of tilapia.

Rinse and pat each fillet until dry. Pour 2 tablespoons of olive oil in an iron skillet set on high heat. Press each fillet with seasoning of your choice (I used a salmon seafood blend of spices purchased at Costco). Brown quickly on each side, then reduce heat until fish is flaky and done. Remove to a serving plate when done.

In the same skillet where you cooked the fish, add 1/2 cup of chopped English walnuts and 2 tablespoons of butter. Turn up the heat to toast the walnuts. It doesn’t take long, so don’t look away! When toasted, remove from the skillet immediately.

Lemon Butter Sauce

Melt 1/4 cup of butter over medium heat. Add 1/4 cup fresh lemon juice and stir to blend. That’s it! You can add 1 clove of crushed garlic if you desire. Let the sauce sit while you prepare the meal. If needed, warm before serving.

Serve it Up!

Let’s plate this lunch and eat! I am hungry!

Add your potatoes and zucchini, then place the fish on the plate. Drizzle Lemon Butter Sauce over the fish, then top with toasted walnuts. Remove the corn from the microwave, remove the plastic wrap carefully so you don’t get steam burned, and place it on the plate. Serve with a glass of iced sweet tea and homemade yeast rolls (yes, I have a recipe for quick and easy yeast rolls I will be sharing soon!).

Enjoy! This was one of our favorite meals for the week!