Frozen tilapia fillets are widely available, often individually vacuum sealed. But they often have one thick, and one thin, side. You can split them lengthwise and sauté the thick sides together, place between two warm plates, then sauté the thin sides so they don’t overcook. Covering the skillet will help thicker fillets cook all the way through and cut down on oil splattering, but you don’t want an airtight seal, just a little bit of heat retention. From Susan Clotfelter, serves 4.
Ingredients
3 or 4 tilapia fillets, thawed and divided as described above
About 3 tablespoons agave nectar or honey
3 tablespoons bread crumbs or rice crumbs
3 tablespoons El Diente Peak Southwestern seasoning (available from Savory Spice, or use your favorite blend)
2 tablespoons olive oil
2 limes, cut in half
Directions
Before heating the skillet, prepare fish: put tilapia fillets on a platter. Drizzle one side sparingly with agave nectar; sprinkle with rice crumbs; then with El Diente seasoning. Flip and repeat with the other sides.
Add olive oil to skillet; heat to medium. Add as many tilapia fillets as will fit loosely and cook 2-3 minutes per side or until fish flakes. When done, remove to a warmed plate and cover to keep warm while you cook the rest of the fish. Squeeze lime juice over them before serving.
(Tilapia makes great fish tacos. Flake fish and set aside. Fold fish, pico de gallo, avocado chunks and a spoonful of nonfat yogurt or sour cream into warmed corn or flour tortillas.)
Wine ideas: The rich, tropical fruit flavors of albariño take this dish firmly south-of-the-border, while the grape’s acidity ensures that the fish is not lost under waves of fat fruit. Check out the 2006 Nessa Albariño from Rías Baixas in Spain (about $15) or spring for Auratus, a blend of albariño and trajadura from Portugal ($18).
Tara Q. Thomas
