On the menu: Pan sautéed tilapia, steamed broccoli & cauliflower gratin. |
We eat fish quite often and always try to
keep frozen tilapia on hand. Consequently Barry has come up with a real simple,
real good and easily varied recipe. He not only varies the seasonings, he
sometimes bakes the delicate, white-fleshed fish, and other times lightly sautés
it in a little olive oil. If we forget to thaw a couple of filets, he simply
prepares it from the frozen state, allowing a little extra cooking time.
This is the version he made when my family
was here recently . . .
Tilapia – allow one filet per person
Cavender’s Greek Seasoning (Cajun seasoning also imparts a nice
flavor)
Olive Oil
1. Season
the fish with Cavender's Seaoning and
drizzle lightly with olive oil – pat into surface of each filet.
2. Cook:
o Sauté Method: Add filets to hot skillet
that has that has been sprayed or lightly coated with olive oil. For thin
filets —sauté for a few minutes on the first side, carefully turn and sauté
second side until fish has becomes creamy white and flakes easily with a fork.
Tilapia bakes in the oven. |
o Oven Method: Add fillets to a baking sheet that has been sprayed or lightly coated with olive oil; bake at 375° for 10 to 15 minutes or until fish flakes.
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