Wondering what the best sauces to serve with tilapia are? I’ve got you covered with this handy guide of 15+ tasty and easy recipes to make at home!
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Keep reading to discover a tilapia sauce that you love. Then pair it with a couple fish side dishes, a perfect fish wine pairing, and you’re guaranteed an amazing dinner!
The BEST Sauces for Tilapia
Tilapia FAQs
Tilapia has a mild, white flesh with a slightly sweet and delicate flavor. It is often described as having a taste similar to other white fish like cod or sole.
Tilapia is a good source of protein and contains essential nutrients such as omega-3 fatty acids, vitamins, and minerals. However, its nutritional value can vary depending on how it is raised and prepared.
Tilapia can be cooked using various methods such as grilling, baking, broiling, frying, and steaming. It can be seasoned with different herbs, spices, or sauces to enhance its flavor.
The cooking time for tilapia can vary depending on the thickness of the fillets or the cooking method used. As a general guideline, tilapia fillets are usually cooked for about 10-12 minutes in a preheated oven at 400°F (200°C) or until the flesh is opaque and easily flakes with a fork.
Yes, tilapia can be frozen for later use. It is recommended to wrap the fish tightly in plastic wrap or place it in an airtight container before freezing to prevent freezer burn. When thawing, it is best to do so in the refrigerator overnight.
More fish pairings
More seafood sauces
- Sauces for Mahi Mahi
- Sauces for Salmon
- Sauces for Fried Fish
- Sauces for Calamari
- Sauces for Scallops
- Sauces for Lobster
- Sauces for Sushi
Did you Make Any of These Sauces for Tilapia?
Please leave a comment and rating below, if you loved this round up of sauces for tilapia. Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
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15+ Sauces for Tilapia
Ingredients
- ¾ cup dry white wine (or dry vermouth)
- 3 Tablespoons shallot (minced)
- 2 Tablespoons lemon juice (fresh squeezed)
- ½ cup unsalted butter (cut into 6 pieces)
- 1 ½ Tablespoons fresh dill (chopped)
- Salt and pepper (to taste)
Instructions
- Boil wine, shallot and lemon juice in a small saucepan over high heat until reduced to ¼ cup, about 6 minutes.
- Reduce heat to low and add butter, one piece at a time, whisking until melted before adding more.
- Remove pan from heat. Stir in dill.
- Season to taste with salt and pepper.
Notes
- If you don’t have dill, you can still use this delicious recipe, just swap the dill ingredient out for parsley, basil or tarragon.
- If your sauce is too thin, you can continue cooking it over low-medium heat and whisk in a few tablespoons of cornstarch and cold water to thicken it up a bit. Always start with a little and add as needed.
- If you over season the sauce, Like I said before, less is more! When making sauces especially, it’s super easy to season, taste, and season some more. To take down too much seasoning, you’ll have to add in more bone broth and water to balance the flavors — then likely more cornstarch to thinking the mixture again. You’ll then end up with LOTS of sauce.
- If your sauce is too sour, then you probably just have a bit too much lemon juice in comparison to your other ingredients. Even that out by adding in a little more garlic, shallots, and white wine, then whisk together. Don’t be afraid to taste your sauce while you cook to ensure you’re getting the perfect flavors.
