Pat dry the tilapia fillet and wrap it in cling
ith chopped cilantro.
Prepare tilapia: In a shallow dish, combine
Place lemon slice on a foil square.
Cut garlic clove in half and rub both sides of fillet, place clove on foil.
Place fillet on top, sprinkle with salt and pepper.
Place ice cube on top of fillet. Fold foil into packet.
Grill for approximately 10-15 minutes on medium-high heat.
Carefully open packet and serve.
ver medium heat. Place the tilapia fillet in the center, and add
o help crumbs adhere to fillet. I usually refrigerate the breaded
Scale and gut the tilapia (or have your fishmonger do
In the meantime, season each tilapia fillet on both sides with salt
To make Tilapia Crusting Mixture:
Using a
eat and simmer.
Slice tilapia fillet in 2-inch strips.
Drizzle lemon juice over Tilapia fillet. Salt and pepper to taste.<
an.
Carefully lay each tilapia fillet on a crab ball. If
et aside.
Season the tilapia fillets on both sides with
hili sauce.
Put the tilapia into a dish, and fill
he first four. Set one tilapia fillet over pair of prosciutto slices
Squeeze lemon juice over tilapia; season lightly with salt and
In a medium nonstick skillet, bring 1/4 cup water to a boil. Add tomatoes and red-pepper flakes; top with tilapia, and season with salt and pepper. Cover, and cook 3 minutes. Add arugula. Cover, and cook until tilapia flakes easily with a fork, about 2 minutes.
With a slotted spoon, transfer tilapia and vegetables to a plate (reserve skillet).
Make sauce: Off heat, add butter, lemon juice, and capers to skillet; swirl until butter has melted. Season sauce with salt and pepper. Serve tilapia over arugula and tomatoes; drizzle with sauce.
Heat coconut oil in a skillet over medium-high heat.
Mix unsweetened coconut, coconut flour, and salt together on a plate.
Brush egg over each tilapia fillet. Press each fillet into coconut mixture until evenly coated. Gently toss between your hands so any coconut that hasn't stuck can fall away. Place the coated fillets onto a plate while breading the rest; do not stack.
Fry fillets in the hot oil until golden brown and fish flakes easily with a fork, 5 to 7 minutes per side.
Preheat the oven to 325 degrees F (165 degrees C).
Melt butter in a saucepan over medium heat. Add Dijon mustard and garlic; whisk well.
Spray a baking dish with cooking spray; add tilapia. Brush fillet with most of the butter mixture. Top with crumbled crackers. Brush more sauce on top. Pour the dregs of the sauce over the fish if desired.
Bake in the preheated oven until fish flakes easily with a fork, about 25 minutes.
Grate whole frozen lemon (or use lemon zest). Mix with Almond Flour.
Sprinkle Tilapia filet with Garlic Salt and Chili with lime on each side, and place in a piece of foil.
Pat Almond Flour mixture onto the fish fillet and drizzle with oil. Close Foil. Place in preheated 425 degree oven and bake for 20 minutes. Open foil and brown for 2-3 minutes.
edium-strong heat.
Season tilapia with lemon pepper, cayenne and