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
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
- 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.
Jan says
April 12, 2008 at 8:29 pmYet another nice recipe Kevin!
I have never seen tilapia fillets in the UK – Can someone tell me if we can get them here?
Arfi Binsted says
April 12, 2008 at 9:16 pmI haven’t really heard about Tilapia here. What flavour is it? Oily like sea bass? The sauce looks so creamy!!
VeggieGirl says
April 12, 2008 at 9:40 pmlovely presentation of the dish!
Sylvia says
April 12, 2008 at 10:03 pmGreat recipe Kevin, I like tilapia and the sauce sounds divine for me
Coffee & Vanilla says
April 12, 2008 at 10:09 pmAvgolemono Sauce sounds great! 🙂
I learned something new today, thank you!
Margot
Peter M says
April 12, 2008 at 10:38 pmKevin, 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!
Kalyn says
April 12, 2008 at 10:51 pmI’m ready to eat this right now!
Elly says
April 12, 2008 at 11:04 pmGreat 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.
Psychgrad says
April 12, 2008 at 11:36 pmYou made this for lunch? Wow. For lunch, I had cold pizza.
TheSassyChef says
April 12, 2008 at 11:41 pmI’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.
Daziano says
April 13, 2008 at 2:04 amThis is one great combo. I really like Tilapia and I love Greek food! Well, Greece is not that far from Italy 😉
Vicki says
April 13, 2008 at 2:14 amI’ve only ever had tilapia Mexican-style, I’ll have to try it with avgolemono!
Ashlee Wetherington says
April 13, 2008 at 2:37 ami’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!
javagirlkt's cookin' says
April 13, 2008 at 3:18 amThe picture looks so elegant and fancy, but the recipe looks sooooo simple.
Nice job 🙂
cakebrain says
April 13, 2008 at 4:41 amGee 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!
Lina says
April 13, 2008 at 6:35 amDang. you’re an amazing cook. It’s an honor to have you vist my site! 🙂
Helen says
April 13, 2008 at 11:55 amI’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!
Sylvie says
April 13, 2008 at 1:34 pmThat sounds and looks like a wonderful dinner.
Exuberant Lady says
April 13, 2008 at 2:31 pmI 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!
Manggy says
April 13, 2008 at 2:40 pmExcellent 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..
RecipeGirl says
April 13, 2008 at 4:35 pmWe 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!
Patsyk says
April 13, 2008 at 5:14 pmI’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!
Pam says
April 13, 2008 at 8:02 pmHey Kevin, I gave you an E for Excellent award. Love your blog!
Indigo says
April 13, 2008 at 8:07 pmI 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!
Proud Italian Cook says
April 13, 2008 at 8:18 pmTilapia is always a winner in my house, sounds wonderful with the avgolemono sauce, with all its lemony goodness!
Elle says
April 13, 2008 at 10:46 pmWhat a great idea! Looks SO good!
maybahay says
April 14, 2008 at 3:11 amthe sauce sounds fantastic. lovely presentation.
Anonymous says
April 14, 2008 at 3:23 amahhhhh~ 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
Nina's Kitchen (Nina Timm) says
April 14, 2008 at 6:26 amI will have to try my hand at this
Avgolemono Sauce, I read a lot about this lately. Your meals looks very inviting.
White On Rice Couple says
April 14, 2008 at 6:57 amHey!! 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.
Greg Turner says
April 14, 2008 at 10:16 amI’m definitely going to have to try that sauce. Sounds incredibly versatile.
Rosie says
April 14, 2008 at 1:13 pmOh this is another great recipe! I haven’t heard of Tilapia before either. The saucy looks so divine 🙂
Rosie x
Christie @ fig & cherry says
April 14, 2008 at 1:52 pmAnother triumph! Excuse me while I lift my jaw off the floor… 🙂
Deborah says
April 14, 2008 at 3:13 pmOoohh, 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!
farida says
April 14, 2008 at 5:30 pmwe buy tilapia a lot and i just fry it, coated in bread crumbs. your recipe sounds delicious. I am going to try the sauce.
Katie says
April 14, 2008 at 8:56 pmYum. I try to eat seafood once a week as well but I never get that creative. Thanks for the inspiration.
Steph says
April 14, 2008 at 8:59 pmMmmm..sounds delicious! I will definitely have to give this a try!
noble pig says
April 14, 2008 at 9:03 pmI bet this is so good. It looks light but creamy. Beautiful pic too.
Kevin says
April 14, 2008 at 11:29 pmTilapia 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.
Chef Erik says
April 15, 2008 at 12:53 amWhen 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!!!
Bellini Valli says
April 15, 2008 at 1:57 amThis dish is perfect Kevin just as it is:D
Gloria says
April 15, 2008 at 2:02 amqu rico se ve esto, pardon what’s nice look this yummy !!! Gloria
Mochachocolata Rita says
April 15, 2008 at 6:05 amwow….i love creamy sauce…this one is eggy?
HoneyB says
April 15, 2008 at 1:26 pmAnother great looking photo and recipe! I am always on the lookout for recipes I can use with Tilapa..thanks!
We Are Never Full says
April 15, 2008 at 7:07 pmI’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.
StickyGooeyCreamyChewy says
April 16, 2008 at 1:23 amGreat recipe! I love the simple preparation of the fish and that sauce looks just wonderful!
Mochachocolata Rita says
April 18, 2008 at 6:10 amKevin! 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)
Jaime says
April 27, 2008 at 9:46 pmi’m always looking for new fish recipes, and this one looks great!
Cooking55lady says
August 4, 2012 at 8:00 pmI made this for supper the other night and served it over rice. It was delicious. I will make this again.