Spicy Pan Seared Tilapia Fish Food

PAN SEARED CAJUN TILAPIA

Steps:

• Thaw and dry filets.
• Mix all but the oils in a small bowl. Dry rub spice mix onto both sides of each filet.
• Heat 1/2 of both oils in a large skillet over med-hi heat.
• In batches, cook about 2-3 minutes on each side depending on the thickness. Repeat for the rest of the fish adding oil as needed.
• Serve with lemon wedges.

PAN SEARED TILAPIA RECIPE

Steps:

• How to make Indian inspired pan-seared tilapiaPrep WorkThaw the tilapia fish fillets (if using frozen) completely.
• Prepare the spice mixTo a small bowl, add the following: Rice flour, Kashmiri red chilli powder, Rai Kuria, Turmeric powder (if using), and salt. Mix well with a small spoon.
• Cooking InstructionsHeat oil in a large skillet on medium-high heat.
• Coat the fish fillet on both sides. If required, pat down the spice mix with your fingertips. Discard any remaining spice mix that came in contact with the raw fish.
• Once the oil is hot, reduce the heat to medium.
• Place the coated fillet onto the skillet. Cook on one side for 3-4 minutes or until the coating has browned enough.
• Gently loosen with a spatula and flip over to cook the other side. Cook for 3-4 minutes or until the coating has browned enough.
• Transfer to a serving dish. Serve hot.

SEARED TILAPIA WITH ASPARAGUS AND SPICY MINT GREMOLATA

Steps:

• 1. Put a steamer basket in a large pot over 1-inch of boiling salted water. Add the asparagus; cover and steam until it is crisp-tender, 6 to 8 minutes.
• 2. In a small dish, stir together the mint, garlic, lemon zest and pepper flakes.
• 3. Brush the tilapia with 1 tablespoon oil; season with salt and pepper to taste. Add 2 tilapia fillets to hot pan; cook, turning once, until opaque throughout, 5 to 7 minutes total. Transfer to plates. Repeat with remaining tilapia.
• 4. Serve the tilapia with the asparagus; garnish with gremolata mixture. Drizzle the asparagus and fish with olive oil, if desired.

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.

SPICY TILAPIA

Steps:

• Place fish in a glass pan and preheat oven to 350.
• Combine and melt the butter and lemon juice in the microwave, then pour over the fillets.
• Sprinkle the remaining ingredients (vary the amounts of each to your liking).
• Bake for 30 minutes.

PAN SEARED TILAPIA OVER COCONUT RICE WITH SPICY CILANTRO CREAM S

Steps:

• start rice (I use a rice cooker 20 min).
• combine all sauce ingredients in blender and pulse till smooth.
• dust fish with salt, pepper, and blackening seasoning (all sides).
• heat vegetable oil in pan over med heat, add fish fillets (3-4 min on each side).
• serve fish over rice, drizzle with sauce over fillet and around plate.
• garnish with fresh cilantro and lime.

CAJUN-SPICED TILAPIA

Steps:

• Place all herbs and spices in a bowl and mix well. Lightly coat the fish in the spice mixture.
• Add butter to frying pan and heat until sizzling. Add the fish fillets, and saute over moderate heat for 4 minutes on each side, or until browned and cooked.

PAN-SEARED 5-SPICE TILAPIA W/ HOT-ORANGE-GINGER SAUCE

Steps:

• PREPARE HOT ORANGE-GINGER SAUCE:.
• Whisk marmalade, orange juice, vinegar, gingerroot, and pepper flakes together in small bowl.
• Saute garlic in saucepan with oil over med-hi heat for 30 seconds.
• Add marmalade mixture and simmer, stirring continuously, until sauce thickens, about 5 minutes.
• Season with salt.
• PREPARE FIVE-SPICE POWDER:.
• Grind all your spices, until it is all blended together.
• Makes 1/4 cup of powder - will keep for several months in an airtight container.
• PREPARE TILAPIA:.
• Mix five-spice powder, salt and cayenne pepper with 2 T oil in small bowl.
• Pat fillets dry; brush both sides with spice mixture.
• Heat remaining 1 T oil in large nonstick skillet over med-hi het until skillet is lightly smoking.
• Add fillets; saute 3 minutes on each side.
• Sprinkle with scallions.
• Serve with Hot Orange-Ginger Sauce & vegetable fried rice.
• Enjoy.