I don’t understand why tilapia is not more popular. It has a flaky texture and good and delicate flavor and can be cooked just about any way you’d prepare any other fish. Plus, it’s safely and sustainably fished, widely available, and affordable. I buy and cook quite a bit of it, sometimes because I seek it out specifically, as when I make this recipe. Other times I get it because I request a specific fish and am told that it’s frozen in the back of the store. In these cases, I choose tilapia instead and am never disappointed.
The best time to prepare the sauce is indicated in the recipe.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Sprinkle the fillets on both sides with salt. In a large skillet, heat the oil over medium heat until it’s hot but not smoking. Add the tilapia to the pan and cook until the fish is opaque, about 3 minutes per side. Remove from the pan and keep warm.
Step 2
Wipe out the skillet and prepare the citrus-garlic sauce. Arrange the fillets on 4 individual plates or on a platter. Pour the sauce over the fillets and serve.
