Skip to main content

Get instant access to everything. 2-Week Free Trial

Make 2021 the year of “Why not?” in the kitchen with Digital All Access. Get all our recipes, videos, and up-to-date ratings and cook anything with confidence.

Get Free Access ▸
Volume 90

Dinner This Week: Sautéed Tilapia

By Keith Dresser Published

This week’s menus include Sautéed Tilapia with Chive-Lemon Miso Butter, Avgolemono (Greek Chicken and Rice Soup with Egg and Lemon), and Vegetarian Mapo Tofu for dinner in about an hour.

Every week, Executive Food Editor Keith Dresser pairs each main dish with a side to give you a complete, satisfying dinner without the guesswork. Look for the game plan section to learn tips on how to streamline your kitchen work so dinner comes together quicker.

Dinner 1: Sautéed Tilapia with Skillet-Roasted Carrots

For Sautéed Tilapia with Chive-Lemon Miso Butter, we cook the fillets in a nonstick skillet over high heat to maximize flavorful browning without overcooking and drying out the fish. Dividing each fillet into a thick and a thin portion and sautéing them separately allows for more precise cooking and even browning. Finishing with a chive-lemon miso butter adds flavor and richness to this lean fish. Skillet-Roasted Carrots with Spicy Maple Bread Crumbs develop deep roasted flavor in a fraction of the time that it would take in the oven. To ensure even browning, we press the carrots gently against the bottom of the skillet as they cook. A sweet and spicy topping of panko bread crumbs, maple syrup, and cayenne provides a welcome crunch.

Printable Shopping Lists: Sautéed Tilapia with Skillet-Roasted Carrots

Equipment Review Fruit/Vegetable Peelers

Why do some peelers skin produce with ease while others barely make the cut?

Dinner 2: Avgolemono with Steamed Broccolini

Avgolemono, or Greek chicken and rice soup, gets its name from the egg-lemon mixture that thickens and flavors it. Our version contains tender shreds of chicken that are poached to perfection by sitting off the heat in hot broth. Processing eggs, yolks, and a portion of the cooked rice in a blender and then stirring this puree into the broth produces a velvety consistency. The tender florets of broccolini cook more quickly than its thicker stems, resulting in overcooked florets by the time the stalks become crisp-tender. For Pan-Steamed Broccolini with Garlic and Mustard, we solve this problem by splitting the thicker stems lengthwise so that they are the same size as the thinner ones, allowing for even cooking along the length of the vegetable.

Printable Shopping Lists: Greek Chicken and Rice Soup with Steamed Broccolini

Dinner 3: Vegetarian Mapo Tofu and Charred Green Beans

Our Vegetarian Mapo Tofu is potent in flavor, with balanced spiciness. We start with cubed soft tofu and poach it gently in a mushroom broth to help the pieces stay intact in the braise. For the sauce, we use plenty of ginger and garlic along with four Sichuan pantry powerhouses: Asian broad bean chili paste (doubanjiang), fermented black beans, Sichuan chili powder, and Sichuan peppercorns. We finish with just the right amount of cornstarch to create a velvety consistency. Skillet-Charred Green Beans have a soft, appealingly dense, satisfying chew and concentrated flavor. To achieve those results, we first soften the beans by steaming them in the microwave. Then we char them in a skillet, without stirring, in a couple of tablespoons of hot oil. Once they are charred, we season them with a lemony salt-and-pepper mixture.

Printable Shopping Lists: Vegetarian Mapo Tofu and Charred Green Beans


View more weeknight dinner ideas below, or check out all of the Dinner This Week menus.

Leave a comment and join the conversation!

0 Comments
Read & post comments with a free account
Join the conversation with our community of home cooks, test cooks, and editors.
First Name is Required
Last Name is Required
Email Address is Required
How we use your email?
Password is Required
JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.