Pan Seared Tilapia Recipes

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.

PAN SEARED TILAPIA

Steps:

• Place fillets on a large plate then rub the salt, pepper, garlic powder, paprika, dried basil and olive oil all over them.
• In a skillet (preferably cast iron) heat 1 tablespoon of oil on high heat for about 3 minutes. Turn down the heat to medium then add two fillets to the pan. Let them cook on one side for about 4 minutes then flip to the other side and let them cook for another 3-4 minutes.
• Repeat the process with the remaining fillets and oil.
• Serve warm with some lime wedges on the side for squeezing over the fish as needed. I love to serve this fish with my Mango Avocado Salsa on the side! You could also break it up and use in tacos or serve with any side dish you like. Enjoy, friends!

PAN SEARED LEMON TILAPIA WITH PARMESAN PASTA

Steps:

• Bring a saucepan of lightly salted water to a boil over medium heat, stir in the macaroni, and return to a boil. Cook the macaroni uncovered, stirring occasionally, until it is cooked through but still firm to the bite, about 8 minutes. Drain well.
• Meanwhile, heat 2 tablespoons of olive oil in a skillet over medium heat. Sprinkle both sides of the tilapia fillets with lemon juice, oregano, basil, cilantro, salt, and pepper, and lay the fillets in the heated skillet, making sure they don't touch. Sear the fillets for 2 to 4 minutes on each side, until the fish is golden brown on the outside, and opaque and flaky inside.
• Return the hot, cooked macaroni to the saucepan, and stir in 1 tablespoon of olive oil to coat the pasta. Sprinkle on the Parmesan cheese, stir to mix, and stir in 1 teaspoon of lemon juice, the garlic powder, basil, oregano, cilantro, salt, and pepper. Divide the pasta between two plates, and top each with a tilapia fillet.

PAN-SEARED TILAPIA WITH CHILE LIME BUTTER

Steps:

• Make chile lime butter:
• Stir together butter, shallot, zest, lime juice, chile, and salt in a bowl.
• Prepare fish:
• If using striped bass, score skin in 3 or 4 places with a thin sharp knife to prevent fish from curling (do not cut through flesh). Pat fish dry and sprinkle with salt. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until just smoking, then sauté 3 pieces of fish, turning over once with a spatula, until golden and just cooked through, 4 to 5 minutes, and transfer to a plate. Sauté remaining fish in remaining tablespoon oil in same manner.
• Serve each piece of fish with a dollop of chile lime butter.