Crusted Tilapia with Orange Jalapeno Salsa

I’m definitely ready for summer, and this dish tastes just like it!  It’s a very simple dinner bursting with juicy, fruity, spicy flavors.  The salsa takes a little while to make, but it is sooooo worth it.  It makes the … Continue reading

Lemony Pan-Fried Tilapia

Tilapia is such a mild and easy fish to cook with. I’m always looking for new recipes for it. I came across this simple dish on The Fit Cook and just had to try it! If you can’t tell yet, we eat a lot of seafood in our house! Fish is such an easy dinner because it cooks so quickly and it’s much healthier than equally easy dishes like pasta. Although I do love pasta.

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It took just a few minutes to prep and cook and it turned out to be absolutely delicious. This will definitely become one of our go-to weekly dinners. It was one of the most simple and easy dishes I’ve ever whipped up and it got the stamp of approval from Jon. He scarfed his down standing up!

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Enjoy!

Adapted from The Fit Cook

Lemony Pan-Fried Tilapia (serves 2)

Ingredients

  • 2 tilapia fillets
  • ½ cup plain or whole wheat flour
  • fresh lemon slices
  • olive oil
  • unsalted butter (optional)
  • salt, pepper, lemon pepper & garlic salt

Directions

  • Heat a large, non-stick frying pan to medium-high heat, coating the pan lightly with 1-2 tablespoons of olive oil and 1/4 tablespoon of butter (if using butter). I find a tiny slice of butter mixed with olive oil fries things really well.
  • Lay the fish flat on a board and season both sides with salt, pepper, lemon pepper and garlic salt. If the fish is too moist, pat it dry with a paper towel before seasoning it.
  • Pour the flour on a large plate. Lightly dredge each piece of fish through the flour, shaking off any excess.
  • Place the fish in the pan. Cook the first side for about 2 minutes, until it is lightly browned and crisp.
  • Turn the fish over and cook for another 3 minutes, until the fish appears to be cooked through and crispy on the second side.
  • Remove the fish from the pan and squeeze the juice from 1-2 lemon wedges over it. Serve with additional lemon wedge for garnish.