Snappy Tilapia Skillet Food

QUICK PAN-FRIED TILAPIA

Steps:

• Begin by seasoning both sides of each filet and cutting the first lemon into slices to lay on top of each filet.
• Heat a pan large enough to fit 5 filets, adding half of the butter and half of the olive oil. Squeezing half a lemon over each side as it cooks.
• Once the first side has turned golden, turn over and cook on the other side. Add the remaining olive oil and butter.
• Add the lemon slices to each filet once they are almost done cooking, allowing them to sit until the slices soften slightly before removing from heat.
• Serve with steamed rice and your favorite vegetable for a simple and easy meal. I love to serve it with my Garlic Parmesan Asparagus for a tasty meal.
• Enjoy!

LEMON-GARLIC TILAPIA WITH SPINACH

Steps:

• Pat the tilapia dry with paper towels, then season with 1/2 teaspoon salt and a few grinds of pepper. Spread the flour on a plate; dredge the tilapia in the flour, tapping off the excess. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the tilapia and cook until golden brown, about 3 minutes per side. Transfer to a plate; tent with foil to keep warm. Wipe out the skillet.
• Heat 3 tablespoons olive oil in the skillet over medium heat. Add the garlic and cook, stirring, until it starts browning, about 2 minutes. Add the chicken broth, wine, and lemon zest and juice. Increase the heat to high, bring to a boil and cook until the liquid is reduced by half, about 5 minutes; season with salt and pepper. Add the butter and whisk until slightly thickened, about 1 minute; stir in the parsley.
• Meanwhile, toss the spinach with the remaining 1 tablespoon olive oil and a few grinds of pepper. Divide among plates, top with the fish and drizzle with some pan sauce. Serve with lemon wedges.

PAN-SEARED TILAPIA

Steps:

• Rinse tilapia fillets in cold water and pat dry with paper towels. Season both sides of each fillet with salt and pepper. Place the flour in a shallow dish; gently press each fillet into the flour to coat and shake off the excess flour.
• Heat the olive oil in a skillet over medium-high heat; cook the tilapia in the hot oil until the fish flakes easily with a fork, about 4 minutes per side. Brush the melted butter onto the tilapia in the last minute before removing from the skillet. Serve immediately.

PAN FRIED SEASONED TILAPIA

Steps:

• 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!

SNAPPY TILAPIA SKILLET

Steps:

• Heat oil in a 12 inch skillet.
• Cut onion into 1/4 inch slices, then cut each slice in half.
• Add onion and garlic to skillet and cook 2 minutes to soften.
• Add tomatoes and salsa, bring to a boil and cook for 2 minutes.
• Add tilapia, reduce heat slightly, cover and cook for about 5 minutes or until fish flakes easily.
• Place fish on serving plate and spoon tomato-salsa mixture on top.

HOW TO COOK TILAPIA

Steps:

• Gather your ingredients. For the fish, fresh is best.
• Preheat your oven to 375ºF (190ºC).
• Spray a 13 x 19-inch glass baking dish with nonstick cooking spray. Alternately, you can lightly brush the dish with olive oil.
• Rinse the tilapia fillets in cold water. Pat the fish dry between layers of paper towels.
• Place the fillets in a baking dish.
• Combine the melted butter and olive oil in a small bowl. Melt 1 tbsp. of butter in a microwave safe covered dish for 30 seconds and combine it with 1 tbsp. of olive oil until the ingredients are thoroughly mixed.
• Brush the butter mixture over the tilapia fillets. Drizzle the juice of 1 juiced fresh lemon over the fillets.
• Sprinkle the filets with minced garlic, sea salt, and pepper. Sprinkle the fillets with 2 cloves of minced garlic and sea salt and pepper to taste.
• Bake the fish for 20-25 minutes. Bake the tilapia until it's white and opaque and the flesh flakes when it's tested with a fork. Then, remove the tilapia from the oven.
• Serve. Sprinkle the tilapia with 2 tbsp. of chopped parsley and serve it with an additional lemon wedge for garnish. Enjoy this tasty dish while it's warm.

CHILI LIME PAN SEARED TILAPIA

Steps:

• Defrost your fish fillets in a bowl of cold water for 20-30 minutes or overnight in the refrigerator.
• Mix together the sugar, chili powder, salt, garlic powder and zest of 1 lime together in a small bowl.
• Remove tilapia fillets from the package and pat dry. Rub both sides of each fillet with the spice mixture.
• Heat oil in nonstick skillet over medium high heat.
• Cook tilapia fillets for 4 minutes per first side and then carefully flip.
• Squeeze juice of one lime over fish in pan and let fish continue to cook 2-3 minutes or cooked through and opaque and flaky.
• Remove the tiapia from the skillet and let rest for 5 minutes. Serve with or without the salsa.
• Mix together apple, cilantro, and red onion with juice from second lime. Season with salt and mix well.