REAL SIMPLE, REAL GOOD – Everyday Tilapia

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 . . .

Everyday Tilapia
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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