Tuesday, March 19, 2013

Honey Lime Tilapia

Here is a wonderfully tasty (and easy) way to use that wonderfully affordable tilapia (or swai).  I guess I'm so used to lemon juice and fish, I never think to use lime.  And what a difference it makes!  The honey/lime marinade is so bright and different.  I can tell this is going to be making a lot of appearances this summer.


Fish and Marinade:
54 tilapia fillets (about 4-5 oz each)
2 Tbsp lime juice 
Zest of one lime
1 Tbsp EVOO
1 1/2 Tbsp honey
1/2 tsp salt
1/2 tsp black pepper
1 tsp garlic, finely minced

Coating and Cooking:
1/2 cup AP or whole wheat flour
1/4 tsp salt
1/4 tsp black pepper
1-2 Tbsp EVOO

In a small bowl, whisk together the lime juice, lime zest, EVOO, honey, garlic, S&P.  Place the tilapia in a gallon-sized ziploc bag and pour the marinade on top of the fish.  Press the air out of the bag and seal.  Refrigerate the fish for at least an hour and up to 4 hours.  It helps to lay the bag in a flat dish and turn it over once or twice during the marinading time since the marinade won't completely own the fish.

Before cooking, whisk together the flour and S&P in a shallow dish like a pie plate.  Heat the olive oil in a large nonstick skillet over medium heat until rippling and hot.  Dredge each tilapia fillet in the flour, coating both sides lightly.  Cook the fillets for 3-5 minutes per side without moving the fish while it cooks on each side; this will ensure a more even browning.  Adjust the cooking time as needed depending on the thickness of the tilapia and the heat of the skillet and work in batches if necessary so the skillet isn't overcrowded.

Serve immediately with lime wedges.

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