Low Iodine Classic Lemon Garlic Tilapia

Total time25 min

Prep time10 min

Cook time15 min

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Ingredients

4 servings

4 tilapia fillets (about 6 oz each)
½ tsp salt
Morton Salt - 26 oz Kroger Salt, Non-Iodized Brookshire's Table Salt, Non-Iodized Morton Salt, Non-iodized Great Value Plain Salt, 26 oz
See all
¼ tsp black pepper
¼ tsp paprika
2 tbsp olive oil
3 tbsp unsalted butter, divided
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
4 garlic cloves, minced
¼ tsp red pepper flakes (optional)
3 tbsp fresh lemon juice (from about 1 large lemon)
¼ cup low-sodium chicken broth
1 tsp lemon zest

For serving

2 tbsp fresh parsley, chopped (optional)
lemon slices, for serving (optional)

Instructions

1
Pat the tilapia fillets dry with paper towels, then season both sides evenly with the salt, black pepper, and paprika.
2
Heat the olive oil and 1 tbsp of the butter in a 12-inch skillet over medium-high heat until the butter is melted and the oil shimmers. Add the fillets in a single layer and cook undisturbed for 3–4 minutes, until the underside is golden and the fish releases easily from the pan.

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