I might have mentioned previously that tilapia is one of my favorite foods. It thaws and cooks quickly, making it perfect for a rushed dinner. When I first found this recipe I was a little concerned, you have to 1) have the foresight to marinade the fish and 2) risk life and limb cooking it on the stove in olive oil. Granted number 2 might be a little far fetched my irrational fear of the stove made this part a major accomplishment.
What I loved most about the recipe is how easy it is and the flavor. For as little time and effort as it requires it sure does taste good! The breading comes out crispy and really packs the sweetness in. I cut the recipe in half when I made it and ended up making the entire amount of the marinade it suggested from the beginning for my two fish. Maybe I drown the fish (ironic) but that’s what worked for me.
With the weather getting cooler give this a shot for dinner to bring a little summer back in your life!
Fish and marinade:
- 2 tilapia fillets- Original recipe called for 4 pieces
- 2 tablespoons lime juice (from 1 large lime)
- Zest of 1 lime- Because I’m cheap I didn’t have a lime on me, or a zester for that matter, it worked fine without this
- 1 tablespoon olive oil
- 1 1/2 tablespoons honey
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 clove garlic, finely minced
- 1/2 cup all-purpose or whole wheat flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1-2 tablespoons olive oil
- In a small bowl, whisk together the lime juice, lime zest, olive oil, honey, salt, pepper and garlic. Place the tilapia in a gallon-sized ziploc bag and pour the marinade on top of the fish. Press the air out of the bag and seal. Refrigerate the fish for at least an hour and up to 4 hours. It helps to lay the bag in a flat dish and turn it over once or twice during the marinading time since the marinade won’t completely cover the fish.
- Before cooking, whisk together the flour, salt and pepper in a shallow dish like a pie plate. Heat the olive oil in a large nonstick skillet over medium heat until rippling and hot. Dredge each tilapia fillet in the flour, coating both sides lightly. Cook the fillets for 3-5 minutes per side without moving the fish while it cooks on each side; this will ensure a more even browning. Adjust the cooking time as needed depending on the thickness of the tilapia and the heat of the skillet and work in batches if necessary so the skillet isn’t overcrowded.