Talapia - Pan Fried
Tilapia can get a bad wrap. It's not tender and fatty like salmon, nor is it firm and flavorful like tuna. It's sort of an in-between fish, and can often be written off as boring. No more! It's lean and inexpensive, making it a great choice for a weeknight dinner. Follow a few simple rules and take this affordable filet from zero to hero. 1. Season the filets with a hearty pinch of salt and some freshly ground black pepper right off the bat. 2. Tilapia is almost never sold with the skin, meaning there's no opportunity to get a nice crunchy sear. In order to bring some texture back to the fish, give it a light dredge in flour. 3. When serving fish, have citrus on the table. The acid helps cut through the rich flavors and helps balance the final dish. Lemon or lime wedges won't ever let you down, but if you're feeling adventurous, try orange or grapefruit. 4. Finish with fresh herbs. They bring freshness, flavor, and dimension to your final dish. Go with whatever you love, just make sure it doesn't clash with the spices you used. Think: basil, parsley, cilantro, chives, fresh oregano, or tarragon. Mix and match. There's no such thing as too many herbs.
4 (6-oz.) tilapia filets
1 c. all-purpose flour
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. chili powder
1/2 tsp. ground cumin
Freshly ground black pepper
1 tbsp. canola or vegetable oil
2 tbsp. cilantro leaves, for garnish
Lime wedges, for serving
Instructions1. In a large bowl, whisk together flour, garlic powder, onion powder, chili powder, and cumin. Whisk to combine.
2. Season tilapia filets generously with salt and pepper, then dip each in flour mixture, shaking off any excess flour. Place on a clean plate or baking sheet.
3. In a large, nonstick skillet over medium heat, heat oil. Add 2 filets and cook 3 to 4 minutes per side, until crust is golden and fish flakes easily with a fork. Repeat with remaining filets.
4.Serve immediately with cilantro and lime wedges.