Our pan-fried tilapia is drizzled with garlic butter and lime juice. We garnished ours with cilantro and sliced pickled red onion. To quick pickle the onions, combine a sliced red onion with a generous pour of cider vinegar, a spoonful of brown sugar, toasted cumin seeds and a bit of salt. Let sit at room temperature for an hour before serving.

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Ingredients

Directions

  • Thaw fish, if frozen. Rinse fish and pat dry. In a small saucepan, cook garlic and shallot in the butter and 1 tablespoon of the oil until garlic is just beginning to turn golden brown, about 6 minutes. Remove from heat; set aside.

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  • Season fish with salt and pepper. Heat remaining 1 tablespoon olive oil in a 12-inch nonstick skillet over medium-high heat. Cook fish, half at a time, for 4 to 6 minutes or until fish flakes with a fork, turning once. Add oil as needed.

  • Return all fish to pan and break it into bite-size pieces with a fork. Top with the garlic butter, cilantro and parsley. Toss gently to combine. Drizzle with lime juice and season to taste with salt. Serve with tortillas and assorted toppers.

Nutrition Facts

223 calories; 9 g total fat; 50 mg cholesterol; 126 mg sodium. 17 g carbohydrates; 19 g protein;

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