For dinner tonight! Six ingredients, fifteen minutes to prepare, Seafood Watch approved. This herbal crust, brightened with lemon zest, carries the beautiful garden aroma indoors – inhale while it lasts!
Tilapia is a beautiful, mild-tasting fish, always willing to take on the texture and flavor of any seasoning. We buy about six filets of tilapia at Wegmans fish counter to freeze and keep on hand for quick meals. Wrap the filets individually or in sets of two in plastic wrap, and seal the filets in a ziploc bag to prevent freezer burn. When you’re ready to cook, defrost the filets in a bowl of lukewarm water.
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- 2 tilapia filets
- 1/4 cup coarsely chopped fresh herbs: basil, cilantro, parsley, rosemary, thyme - use any or all of them!
- 1 tablespoon freshly grated lemon zest
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- Defrost, rinse and pat dry the tilapia filets with a paper towel.
- Lay the filets on a plate and sprinkle half of the herbs, lemon zest, salt and pepper over the filets in an even layer.
- In a medium or large skillet, heat the olive oil over medium-high heat. Use a skillet to coat the pan with the olive oil.
- When the olive oil is hot, place the filets in the center of the pan, seasoned side down and lower the heat to medium.
- Sprinkle the remaining herbs, zest and salt and pepper on the unseasoned sides of the filets (which are now face up).
- Let the filets sizzle and sear for about 4 minutes, and flip, trying not to leave a thick layer behind on the base of the pan (though this always seems inevitable).
- Repeat cooking on the other side.
- Test to see if the filets are done by cutting into the thickest sections. If the flesh is white and flaky, it's ready!
- Serve with a generous side of vegetables and a grain. Scrape off all the crispy fish left behind in the pan, and sprinkle over your filets. Yum!