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.
Yet 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
I haven’t really heard about Tilapia here. What flavour is it? Oily like sea bass? The sauce looks so creamy!!
lovely presentation of the dish!
Great recipe Kevin, I like tilapia and the sauce sounds divine for me
Coffee & Vanilla says
Avgolemono Sauce sounds great! 🙂
I learned something new today, thank you!
Peter M says
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!
I’m ready to eat this right now!
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.
You made this for lunch? Wow. For lunch, I had cold pizza.
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.
This is one great combo. I really like Tilapia and I love Greek food! Well, Greece is not that far from Italy 😉
I’ve only ever had tilapia Mexican-style, I’ll have to try it with avgolemono!
Ashlee Wetherington says
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!
javagirlkt's cookin' says
The picture looks so elegant and fancy, but the recipe looks sooooo simple.
Nice job 🙂
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!
Dang. you’re an amazing cook. It’s an honor to have you vist my site! 🙂
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!
That sounds and looks like a wonderful dinner.
Exuberant Lady says
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!
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..
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!
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!
Hey Kevin, I gave you an E for Excellent award. Love your blog!
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!
Shelly in Sunny San Diego 🌞 says
Proud Italian Cook says
Tilapia is always a winner in my house, sounds wonderful with the avgolemono sauce, with all its lemony goodness!
What a great idea! Looks SO good!
the sauce sounds fantastic. lovely presentation.
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.
Nina's Kitchen (Nina Timm) says
I 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
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.
Greg Turner says
I’m definitely going to have to try that sauce. Sounds incredibly versatile.
Oh this is another great recipe! I haven’t heard of Tilapia before either. The saucy looks so divine 🙂
Christie @ fig & cherry says
Another triumph! Excuse me while I lift my jaw off the floor… 🙂
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!
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.
Yum. I try to eat seafood once a week as well but I never get that creative. Thanks for the inspiration.
Mmmm..sounds delicious! I will definitely have to give this a try!
noble pig says
I bet this is so good. It looks light but creamy. Beautiful pic too.
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.
Chef Erik says
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!!!
Bellini Valli says
This dish is perfect Kevin just as it is:D
qu rico se ve esto, pardon what’s nice look this yummy !!! Gloria
Mochachocolata Rita says
wow….i love creamy sauce…this one is eggy?
Another great looking photo and recipe! I am always on the lookout for recipes I can use with Tilapa..thanks!
We Are Never Full says
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.
Great recipe! I love the simple preparation of the fish and that sauce looks just wonderful!
Mochachocolata Rita says
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)
i’m always looking for new fish recipes, and this one looks great!
I made this for supper the other night and served it over rice. It was delicious. I will make this again.