I can’t get enough seafood lately. I’m not sure why, but something about fish keeps me coming back time-and-time again. Even though it is the beginning of fall and I should be craving heavier dishes, I find I just want seafood, fish in particular. I can’t shake the craving.
Luckily I still had some Tilapia in the freezer. A little foraging in the pantry and I decided that I was looking for some richer flavors than the last few dishes I’ve made, but not so heavy as to leave me tired at the end. This was the result.
I can’t stress how well this turned out. I also don’t want to waste any more time getting to the meat of the issue. I want you to try this and tell me if I’m crazy, because I think I may have just found the perfect Tilapia recipe. No joke. It’s that good. try it and let me know what you think.
- 2 – 4 to 6 oz. Tilapia fillets
- 4 tbsp all-purpose flour
- 2 tbsp chili powder
- 1 tsp dried thyme
- 3 tbsp unsalted butter + 1 tbsp (for the finish on the sauce)
- 3 tbsp olive oil
- 3 cloves garlic, minced
- Salt and pepper to taste
- 2 tbsp Italian parsley + a few sprigs as garnish, if desired
- Mix flour, chili powder, thyme, salt and pepper together on a large plate or tray.
- Heat oil and butter in a large skillet over medium heat until melted. Swirl to combine.
- Dredge both sides of the fillets in the flour mixture to coat, shaking off any excess flour. Cook in butter and oil for approximately 2-1/2 minutes or until flour is well browned. Carefully flip fillets. Add garlic to the skillet and shake to ensure that all garlic is immersed in oil-butter mixture.
- Cook fish an additional 2 minutes and remove pan from heat. Remove fish from skillet and arrange on serving plate. Add remaining butter to skillet and stir to combine. Ladle 1/2 of the sauce over each piece of fish and garnish with parsley if desired.
- Serve Immediately.
- Share and enjoy.
What I would have done Differently had I thought of it at the time:
I think a splash of white wine in the sauce would have added a lot more depth to the dish. It was great as it was, so until I try it with wine added I can’t say that for certain. A bit of lemon juice might go well also, but I’m afraid that it might overpower the flavor of the thyme.
I also think that the black bean and corn relish I made with this recipe would have served much better in this instance than it did in the original. The seasonings on this fish would match that relish perfectly. I’m really going to have to revisit this and I will most definitely let you know how it goes over.
Links to other recipes like this: