When, few years ago, I heard that tilapia is a bottom-feeder fish I have eliminated it from my diet. I mean eww, right? Last week my daughter made this recipe for dinner at her house and all of a sudden I like this finny creature who subsists on the primordial ooze. Okay, when I put it that way it still sounds gross.
But you must trust me that this pan-seared tilapia is really good! I’ll give you two valid reasons (in case you’re not a tilapia lover):
- Well, I already covered that above – I’m eating it again.
- I’m posting my daughter’s recipe despite her culinary skills and the fact that I could risk my good reputation, lol.
If you’ve been reading my posts you’ll remember that she left the nest without any knowledge necessary to make a decent meal. Remember the time she made eggs on toast and said they slid right off? That’s because she didn’t cook them first and claimed the recipe didn’t instruct her to do so. I know, she’ll kill me for repeating this story but it never gets old, ha! I can’t wait to tell it to my grandkids one day especially that my granddaughter Ava is already better in the kitchen (at the age of two) than Andrea was when she left the house. It’s all fun, though.
Now, my daughter makes meals such as this tilapia and I’m asking HER for the recipes! So proud of the healthy choices she makes for her and her family. I benefit great deal too, like having access to essential oils that she swears by. I loved it in this lemon lavender martini and if you’d like to put your hands on it or have any questions about their uses and benefits, shoot her an email at firstname.lastname@example.org. Perhaps now she will forgive me for sharing that story. 🙂
8 Tilapia fillets
1 cup all-purpose Flour
1 teaspoon Salt
½ teaspoon freshly ground Black Pepper
½ teaspoon Cayenne Pepper
½ teaspoon Garlic Powder
1 tablespoon dried Parsley
4 tablespoons Olive Oil
Rinse and pat dry tilapia fillets.
In a shallow dish, mix all ingredients except oil; gently press each fillet into the flour mixture to coat. Shake off the excess flour.
Heat the oil in a large skillet over medium-high heat; cook the tilapia until golden brown in color and it flakes easily with a fork, about 4 minutes on each side. Serve immediately.
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