Pan Fried Tilapia with Cucumber Dill Sauce
 
Prep time
Cook time
Total time
 
There's nothing like fresh fish cooked to perfection, topped with cool cucumber sauce. Summer's got me craving this Pan Fried Tilapia with Cucumber Dill Sauce like no other!
Author:
Recipe type: Main
Serves: 4 servings
Ingredients
  • For the fish:
  • 3 tablespoons butter
  • 1¼ pounds tilapia filets (about 3-4)
  • salt and pepper for seasoning
  • For the ragu:
  • 1 small onion, diced
  • 8 oz. package sliced mushrooms
  • 1 cup quartered grape tomatoes (or tomato medley)
  • ¼ cup white cooking wine
  • salt and pepper for seasoning
  • For the cucumber sauce:
  • ⅓ cup sour cream
  • ⅓ cup plain nonfat Greek yogurt
  • ⅛ teaspoon salt
  • ⅛ teaspoon pepper
  • ⅛ teaspoon onion powder
  • ⅛ teaspoon garlic powder
  • ½ teaspoon lemon juice
  • 1½ teaspoons freshly chopped dill
  • ⅔ cup peeled and diced cucumber (about ½ a medium cucumber)
  • Extras:
  • 2 cups cooked brown rice
Directions
  1. Prepare sauce by peeling and chopping cucumber. In a small mixing bowl, combine sour cream, yogurt, salt, pepper, onion powder, garlic powder, lemon juice, and dill. Stir to combine. Add cucumber and stir until coated. Cover and chill in fridge while making remainder of the meal.
  2. In a large saucepan, melt 3 tablespoons of butter over medium heat. Generously season both sides of fish with salt and pepper (about ½ teaspoon salt and ¼ teaspoon of pepper total). Once pan is hot enough that a drop of water sizzles, place fish in an even layer in pan. Cook for 3-4 minutes on each side, depending on thickness, until just cooked through.
  3. While fish is cooking, chop veggies for the ragu. Dice onion and quarter tomatoes. Once fish is done cooking, transfer to a plate and cover with foil to keep warm. Immediately place onion and mushrooms into pan. Add white wine to deglaze the pan. Stir veggies until browned bits on the bottom of the pan have released. Season with salt and pepper (about ⅛ teaspoon salt and 3-4 shakes of pepper). Cook for 5-6 minutes until liquid is reduced and onion is beginning to brown. Add tomatoes and cook 2 minutes more. Remove from heat. Season to taste with more salt and pepper if needed.
  4. To assemble plates, place a scoop of rice in a bowl, top with fish, then tomato ragu, and then a spoonful of cucumber dill sauce.
Recipe by Breezy Bakes at https://www.breezybakesgf.com/pan-fried-tilapia-with-cucumber-dill-sauce/