Pan-Seared Tilapia with Pumpkin Butter

Serves 4


  • 4 fillets of tilapia
  • 3 tablespoon of vegetable oil
  • 1/2 c. all purpose flour
  • 1/8 tsp salt
  • 1/2 c. HerbNZest Saffron-Fennel Pumpkin Butter


Rinse fillets in cold water and pat dry with paper towel. Season with salt and coat each side with flour (shake off excess flour). Heat oil in a skillet on medium heat and shallow fry. Turn to the other side and fry until fish is flaky. 

Serve with spread of HerbNZest Saffron-Fennel Pumpkin Butter on top or on the side. Serve warm.

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    • Dana Hoover
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