Put bread crumbs into a shallow dish.
Gently press tilapia fillets into bread crumbs to coat. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded tilapia onto a plate while breading the rest; do not stack.
Heat olive oil in a skillet over medium-high heat.
Cook tilapia in hot oil until golden brown, about 4 minutes per side. Transfer cooked fillets to a plate.
Top each fillet with salsa; cook in microwave to get the salsa hot, about 15 seconds.
salt and pepper. Add the tilapia and lightly coat each side
Season tilapia fillets with salt and pepper on all sides. Dredge in flour and shake off excess.
Heat olive oil in a skillet over medium heat and pan-fry tilapia until golden brown, about 3 minutes per side.
While tilapia is cooking, bring cream to a boil in a second skillet and season with salt and nutmeg. Add tilapia and capers. Simmer until cream thickens, about 5 minutes.
Melt butter in a skillet over medium heat and cook mushroom until browned, about 5 minutes. Add cream, salt, and pepper and simmer until sauce thickens, about 5 minutes.
Cut tilapia into large pieces and season with salt and pepper. Dredge in flour.
Heat oil in a skillet over medium heat and cook tilapia until cooked through and browned, about 3 minutes on each side. Arrange on a plate and cover with mushroom-cream sauce.
Coat Tilapia fillets in Dijon mustard.
Then dip in panko to coat.
Heat oil in skillet on med/high - I try to use as little as I can get away with.
Pan Fry fillets until golden brown on both sides.
Try to turn fillets only once since Tilapia is delicate and can fall apart.
Season with salt and pepper while still hot.
et aside.
Season the tilapia fillets on both sides with
n a platter.
Coat tilapia fillets lightly, but thoroughly with
an juices. Serve with Fried Rice.
Fried Rice:
Pulse the
o medium heat. Season the tilapia with recipe #57340. Cook the fish
Season both sides of tilapia fillets with salt and black pepper.
Rub cumin and coriander all over both sides of fillets.
Heat oil in a large skillet over medium heat. Add tilapia fillets and cook 3 to 5 minutes per side, until fish is fork-tender.
Meanwhile, in a small bowl, combine mango and cilantro.
Top tilapia with mango mixture just before serving.
umpkin seeds. Refrigerate while making tilapia.
Place the flour, 2
Season the tilapia on both sides with salt,
Season tilapia fillets generously on all sides with Cajun seasoning. Preheat a large skillet over medium high heat.
Add oil and butter to pan; swirl and add fish fillets, browning on all sides, about 6 minutes total cooking time. Meanwhile, fry jalapeno slices in oil alongside. Remove both fish and jalapenos to serving plates. Top with fried jalapeno slices, sprinkle with lemon zest and squeeze with remaining lemon wedges, if desired.
As a suggestion, serve fillets with veggies and/or potatoes.
In a shallow dish, whisk together the egg, mustard, and salt and garlic powder; set aside. (I place in fridge for 15 minutes to blend flavors
Place the flour and potato flakes in 2 other shallow dishes.
Heat oil in a large heavy skillet over medium-high heat.
Dredge fillets in flour. Shake off excess
Dip fish fillets in the egg mixture.
Dredge the fillets in the potato flakes, completely coating the fish. For extra crispy, dip into egg and potato flakes again.
Fry fish fillets in oil for 2 to 3 minutes on each side, or until ...
Preheat oven to 450 degrees.
Sift or stir flour, salt and pepper together in a shallow dish, and set aside. In a bowl, beat egg whites until white and frothy. In another bowl, combine bread crumbs with cornmeal and basil.
To bread fillets, dip first into flour, shaking off any excess, then into egg whites, then into bread crumb mixture.
Spray a shallow baking dish with non-stick cooking spray. Lay fillets flat in the dish, tucking under any thinner ends or edges for more even cooking.
Bake for 10-15 minutes, or until fish flakes ...
heat thins or chips! The recipe will actually be closer to
Marinate Tilapia fillets in lime juice for
Stir together the panko crumbs, salt, paprika, thyme, black pepper, and dried parsley in a bowl until thoroughly combined. In another bowl, mix the brown mustard and mayonnaise until smooth.
Heat vegetable oil in a skillet over medium heat until the oil shimmers. Dip each tilapia fillet into the mustard mixture, then coat on all sides with the seasoned panko crumbs. Lay the coated fillets gently into the hot oil, and cook until golden brown, about 4 minutes per side.
Thaw frozen fillets in the package, in a bowl of warm water or sink for approx 10 minute Meanwhile combine spices in a bowl. Dip thawed Tilapia in spices and pan fry in butter on medium for approx 5 min each side. Enjoy!
Prepare the broiler by coating the pan with cooking spray.
Coat the fish fillets completely wih cooking spray.
Combine the cumin salt and pepper and sprinkle all over the fish.
The fillets will cook 5 minutes on each side (watch caefully if your fillets are thin).
While fish broils, combine the remaining ingredients to make the salsa.
Serve the fillets with 1/2 cup of salsa.
When spliting the recipe for 2 I will make the entire salsa portion and freeze it for future use, this recipe is also wonderful with lean pork chops.