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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Pan Seared Tilapia in Avgolemono Sauce

[heart_this] · Apr 12, 2008 · 50 Comments

Pan Seared Tilapia in Avgolemono Sauce

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

Pan Seared Tilapia in Avgolemono Sauce

Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 2
ingredients
  • 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)
directions
  1. Heat the oil in a pan.
  2. Season the tilapia with salt and pepper to taste.
  3. Fry the tilapia until cooked and golden brown, about 2-3 minutes per side.
  4. Heat the eggs in a double boiler while whisking until they are frothy.
  5. Slowly pour in the lemon juice while whisking.
  6. Slowly pour in the chicken stock while whisking.
  7. Continue whisking until the sauce thickens enough for your tastes.
  8. Serve the tilapia with avgolemono sauce.
Similar Recipes:
Tilapia Piccata
Dukkah Crusted Pomegranate Marinated Cod
Tilapia Baked in Salsa Verde
Halibut Piccata with Baby Artichokes on Quinoa
Asparagus with a Poached Egg in a Dill and Caper Avgolemono Sauce

6 Ingredients, Food, Gluten-free, Greek, Low-carb, Main Course, One-Pan, One-Pot, Recipe, Seafood

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Reader Interactions

Comments

  1. Jan says

    April 12, 2008 at 8:29 pm

    Yet another nice recipe Kevin!
    I have never seen tilapia fillets in the UK – Can someone tell me if we can get them here?

    Reply
  2. Arfi Binsted says

    April 12, 2008 at 9:16 pm

    I haven’t really heard about Tilapia here. What flavour is it? Oily like sea bass? The sauce looks so creamy!!

    Reply
  3. VeggieGirl says

    April 12, 2008 at 9:40 pm

    lovely presentation of the dish!

    Reply
  4. Sylvia says

    April 12, 2008 at 10:03 pm

    Great recipe Kevin, I like tilapia and the sauce sounds divine for me

    Reply
  5. Coffee & Vanilla says

    April 12, 2008 at 10:09 pm

    Avgolemono Sauce sounds great! 🙂
    I learned something new today, thank you!
    Margot

    Reply
  6. Peter M says

    April 12, 2008 at 10:38 pm

    Kevin, last year I saw a fisherman who just finished off the boat from an all-nighter. Our breakfast time is his dinner time and you know what he had?

    A stew of sardines with Avgolemono!

    Reply
  7. Kalyn says

    April 12, 2008 at 10:51 pm

    I’m ready to eat this right now!

    Reply
  8. Elly says

    April 12, 2008 at 11:04 pm

    Great use of the avgolemono, Kevin. I’ll have to give this a try. I’ve actually wanted to make Israeli couscous for the longest time but only JUST found it in the store last week.

    Reply
  9. Psychgrad says

    April 12, 2008 at 11:36 pm

    You made this for lunch? Wow. For lunch, I had cold pizza.

    Reply
  10. TheSassyChef says

    April 12, 2008 at 11:41 pm

    I’ve never heard of avgolemon but after looking at the wiki, it seems like something I’d enjoy! I love the fact that it doesn’t say “cream” anywhere in there.

    Reply
  11. Daziano says

    April 13, 2008 at 2:04 am

    This is one great combo. I really like Tilapia and I love Greek food! Well, Greece is not that far from Italy 😉

    Reply
  12. Vicki says

    April 13, 2008 at 2:14 am

    I’ve only ever had tilapia Mexican-style, I’ll have to try it with avgolemono!

    Reply
  13. Ashlee Wetherington says

    April 13, 2008 at 2:37 am

    i’m so glad i came across your blog today, i recently came to the same conclusion about cooking the same types of food and wanting to venture out… i choose a different country each week to research and cook from. if you have any favorites you’ve made, please let me know so i can try it out!

    Reply
  14. javagirlkt's cookin' says

    April 13, 2008 at 3:18 am

    The picture looks so elegant and fancy, but the recipe looks sooooo simple.
    Nice job 🙂

    Reply
  15. cakebrain says

    April 13, 2008 at 4:41 am

    Gee whiz, you eat well. I wish I could get my act together to make fish once a week. The Tilapia looks yummy with the sauce!

    Reply
  16. Lina says

    April 13, 2008 at 6:35 am

    Dang. you’re an amazing cook. It’s an honor to have you vist my site! 🙂

    Reply
  17. Helen says

    April 13, 2008 at 11:55 am

    I’m always intrigued by recipes for tilapia as we don’t get it here in the UK (that answers your question Jan!). I just have no idea what it tastes like!

    Reply
  18. Sylvie says

    April 13, 2008 at 1:34 pm

    That sounds and looks like a wonderful dinner.

    Reply
  19. Exuberant Lady says

    April 13, 2008 at 2:31 pm

    I am eager to try this sauce since the soup by the same name is a big favorite (although I’ve never tried to make it myself). Tilapia is delicious. But freshwater panfish can usually be substituted. And we catch a lot of sunfish here. Looking forward to this preparation. Thanks!

    Reply
  20. Manggy says

    April 13, 2008 at 2:40 pm

    Excellent recipe (hmm, we’re very Greek these days :)! I hope you one day find whole Tilapia at your fishmonger’s. Once that skin hits the hot oil, I promise you it’s magic 🙂

    I find myself eating a lot of seafood. I think meat palls easily for me..

    Reply
  21. RecipeGirl says

    April 13, 2008 at 4:35 pm

    We love our seafood here too, and I’m always looking for new ways to prepare it. I love this sauce so I might just have to borrow this idea!

    Reply
  22. Patsyk says

    April 13, 2008 at 5:14 pm

    I’ve never had that sauce before, but since I really want to learn how to make more types of sauces we’ll be trying this one.

    You really make the most amazing meals!

    Reply
  23. Pam says

    April 13, 2008 at 8:02 pm

    Hey Kevin, I gave you an E for Excellent award. Love your blog!

    Reply
  24. Indigo says

    April 13, 2008 at 8:07 pm

    I love tilapia as a (slightly) cheap alternative to bass. I’ve never heard of the sauce (actually I might have done, but I can’t work out how to pronounce it, so I don’t know) but it looks great! I really want to try it now!

    Reply
    • Shelly in Sunny San Diego 🌞 says

      May 13, 2020 at 5:35 pm

      Av-ah-lemon-oh

      Reply
  25. Proud Italian Cook says

    April 13, 2008 at 8:18 pm

    Tilapia is always a winner in my house, sounds wonderful with the avgolemono sauce, with all its lemony goodness!

    Reply
  26. Elle says

    April 13, 2008 at 10:46 pm

    What a great idea! Looks SO good!

    Reply
  27. maybahay says

    April 14, 2008 at 3:11 am

    the sauce sounds fantastic. lovely presentation.

    Reply
  28. Anonymous says

    April 14, 2008 at 3:23 am

    ahhhhh~ i wish i stay next to you kevin! T.T with all the yummy food everyday, i’ll be one happy girl 😀 avgolemono sauce! looks sooooooo good! i love to dip my bread in it.

    Amanda

    Reply
  29. Nina's Kitchen (Nina Timm) says

    April 14, 2008 at 6:26 am

    I will have to try my hand at this
    Avgolemono Sauce, I read a lot about this lately. Your meals looks very inviting.

    Reply
  30. White On Rice Couple says

    April 14, 2008 at 6:57 am

    Hey!! We know that “A” sauce! Can’t pronounce the darn thing, but we sure do know it!
    We made some greek dolmades last month with this delicious “A” sauce. We’ll definitely try it with seafood next.

    Reply
  31. Greg Turner says

    April 14, 2008 at 10:16 am

    I’m definitely going to have to try that sauce. Sounds incredibly versatile.

    Reply
  32. Rosie says

    April 14, 2008 at 1:13 pm

    Oh this is another great recipe! I haven’t heard of Tilapia before either. The saucy looks so divine 🙂

    Rosie x

    Reply
  33. Christie @ fig & cherry says

    April 14, 2008 at 1:52 pm

    Another triumph! Excuse me while I lift my jaw off the floor… 🙂

    Reply
  34. Deborah says

    April 14, 2008 at 3:13 pm

    Ooohh, I bet that sauce was great on the asparagus! I actually have some tilapia in my freezer right now, and I didn’t know what to do with it!

    Reply
  35. farida says

    April 14, 2008 at 5:30 pm

    we buy tilapia a lot and i just fry it, coated in bread crumbs. your recipe sounds delicious. I am going to try the sauce.

    Reply
  36. Katie says

    April 14, 2008 at 8:56 pm

    Yum. I try to eat seafood once a week as well but I never get that creative. Thanks for the inspiration.

    Reply
  37. Steph says

    April 14, 2008 at 8:59 pm

    Mmmm..sounds delicious! I will definitely have to give this a try!

    Reply
  38. noble pig says

    April 14, 2008 at 9:03 pm

    I bet this is so good. It looks light but creamy. Beautiful pic too.

    Reply
  39. Kevin says

    April 14, 2008 at 11:29 pm

    Tilapia has a texture that is similar to other white fish such as cod or haddock. It is not oily and it has a fairly mild texture.

    Reply
  40. Chef Erik says

    April 15, 2008 at 12:53 am

    When I first read the title I thought you made that word up. I love tilapia, such a subtle flavor, love it with cornmeal. Is it true tilapia is a hybrid fish? Either way it’s delish!!!

    Reply
  41. Bellini Valli says

    April 15, 2008 at 1:57 am

    This dish is perfect Kevin just as it is:D

    Reply
  42. Gloria says

    April 15, 2008 at 2:02 am

    qu rico se ve esto, pardon what’s nice look this yummy !!! Gloria

    Reply
  43. Mochachocolata Rita says

    April 15, 2008 at 6:05 am

    wow….i love creamy sauce…this one is eggy?

    Reply
  44. HoneyB says

    April 15, 2008 at 1:26 pm

    Another great looking photo and recipe! I am always on the lookout for recipes I can use with Tilapa..thanks!

    Reply
  45. We Are Never Full says

    April 15, 2008 at 7:07 pm

    I’ve noticed your use of avgolemono sauce often – way to make us think of varied way s to use it. I think it’s crazy that jan in the UK (comment #1) never say talapia fillets in the uk… I feel like they are everywhere here and a ‘go-to’ type of fish. Interesting, never knew it wasn’t really available outside here?

    and peter m’s idea of sardines and avgolemono sound AWESOME… but grilled sardines. YUM.

    Reply
  46. StickyGooeyCreamyChewy says

    April 16, 2008 at 1:23 am

    Great recipe! I love the simple preparation of the fish and that sauce looks just wonderful!

    Reply
  47. Mochachocolata Rita says

    April 18, 2008 at 6:10 am

    Kevin! something hilarious happened! i showed your blog to my hong kong friends and they kept laughing at the name of this sauce “avgolemono” as in cantonese…if we aren’t careful it could totally mean something else HAHAHA (sorry) LOL LOL LOL

    twisted version (cantonese) fyi: “ap gor lei lo mo” (sorry abt this….just sharing language differences with you guys…hope i didnt offend anyone)

    Reply
  48. Jaime says

    April 27, 2008 at 9:46 pm

    i’m always looking for new fish recipes, and this one looks great!

    Reply
  49. Cooking55lady says

    August 4, 2012 at 8:00 pm

    I made this for supper the other night and served it over rice. It was delicious. I will make this again.

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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