This recipe was born out of necessity since I was insatiably hungry, over chicken, and opposed to turning on the oven. Served with a salad, this was a simple and delectable low-carb lunch because my diet is currently somewhat precise. Pink grapefruit added to a Greek salad significantly enhanced the flavor combination and fits well with the Mayo Clinic Diet’s recommendation to have grapefruit with each serving of meat, fish, salad, or vegetables. I only made one serving, so I’ll let the maker multiply.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Additional Time: | 2 mins |
| Total Time: | 27 mins |
| Servings: | 1 |
| Yield: | 1 tilapia fillet |
Ingredients
- ¼ large lemon
- 1 (6 ounce) tilapia fillet, patted dry
- salt and ground black pepper to taste
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon butter, divided
- ¼ large red onion, coarsely chopped
- 1 teaspoon minced garlic
- 1 tablespoon grated fresh Parmesan cheese
Instructions
- Squeeze lemon juice over tilapia; season lightly with salt and black pepper.
- Heat olive oil in a nonstick skillet over medium heat. Melt 1/2 teaspoon butter in hot oil. Add chopped onion and minced garlic; cook and stir until onion begins to look translucent, about 5 minutes.
- Reduce heat to medium-low. Push onion mixture to sides of the skillet. Melt remaining 1/2 teaspoon of butter in the skillet. Place tilapia in the center of the skillet and cover with onion mixture. Cover skillet and cook tilapia until it starts to turn golden, about 5 minutes. Push onion mixture to the sides again and flip tilapia. Cover and cook until second side is golden and flakes easily with a fork, about 5 minutes more.
- Remove skillet from heat. Top tilapia with grated Parmesan cheese, cover, and let stand until cheese is melted, 2 to 3 minutes.
- I used a block of fresh Parmesan cheese and a peeler to shave off cheese over the fish.
Nutrition Facts
| Calories | 371 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 77 mg |
| Dietary Fiber | 2 g |
| Protein | 37 g |
| Saturated Fat | 6 g |
| Sodium | 338 mg |
| Sugars | 2 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Thanks Terri-Lynn, Followed your directions without any changes except adding mushrooms. Cheryl, my wife, liked your recipe. But she can eat a piece of fish with a little lemon and pepper. On the other hand, I like fish recipes that are either spicy or sweet like a mango sauce. Your recipe is easy, but I’d like suggestions how to give it more flavor. Also, I went to The Mayo Clinic for my brain cancer. It’s the best for anyone that needs treatment. Blessings, Jack
It was fantastic. I followed the recipe closely.
I added some dill to it. It was good, but next time I will use a bit more lemon and dill to bring in more flavour. A quick easy to make recipe. Also might try it with some Cajun spice to make it a bold taste.
This tilapia recipe is the best I’ve ever tried! Everyone in my house loves it.
Really tasty and easy to make. I made zero changes and will make again.