overed, in a warm place for about 1 hour or until
eep hot oil (375 degrees) for 10 to 20 seconds, or
side. (I place in fridge for 15 minutes to blend flavors
ny thinner ends or edges for more even cooking.
Bake
salt and pepper. Add the tilapia and lightly coat each side
For the Salsa: Find the butt
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.
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.
horoughly. Set aside to marinate for 30 minutes.
2. Heat
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.
Whisk the egg.
combine all dry ingredients for fish.
Dredge the fish in the egg, then in the dry mix.place fish filets in fridge for an hour.
fry fish in canola oil for 5 mins a side until crispy and flakey in middle.
For sauce.
Saute onion in Butter until soft.
Agg garlic white wine, limoncello, cream, lemon and orange peel .
Simmer for 10 mins then toss in basil and season with salt and pepper.
et aside.
Season the tilapia fillets on both sides with
For the sauce; combine the lime
he hot oil and cook for about 1 minute, turn over
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.
ash http://www.mynutricounter.com/recipe-pan-fried-sea-bass/.
Place
ack or, on wax paper, for 5-10 minutes.
Roll
ny thinner ends or edges for more even cooking. Bake in
n a platter.
Coat tilapia fillets lightly, but thoroughly with