I have been trying to eat seafood at least once per week. This week I decided to go with a simple pan seared white fish with avgolemono sauce. Avgolemono sauce is a sauce made from eggs and lemons with a bit of broth. I have really been enjoying using avgolemono recently and I though that it would go nicely on fish. I like to add dill to my avgolemono sauce for some extra flavour. This week the tilapia looked good at the fish monger so I went with that. I served the pan seared tilapia with some Israeli couscous. Keeping with the theme I cooked the couscous in chicken stock with some lemon juice and then finished it with some dill. To complete the meal and add a little green was some steamed asparagus. Of course I poured the avgolemono sauce over the couscous and the asparagus along with the tilapia. Overall this was a really tasty lunch.
Pan Seared Tilapia in Avgolemono Sauce
- 2 tilapia fillets
- 1 tablespoon oil
- salt and pepper to taste
- 2 eggs
- 1/2 cup chicken stock (warm)
- 1 lemon (juice)
- 1/4 cup dill (chopped)
- Heat the oil in a pan.
- Season the tilapia with salt and pepper to taste.
- Fry the tilapia until cooked and golden brown, about 2-3 minutes per side.
- Heat the eggs in a double boiler while whisking until they are frothy.
- Slowly pour in the lemon juice while whisking.
- Slowly pour in the chicken stock while whisking.
- Continue whisking until the sauce thickens enough for your tastes.
- Serve the tilapia with avgolemono sauce.