Pan Fried Tilapia with Lime
Here’s a quick and easy way to prepare any mild, flaky fish. This time it’s tilapia because it’s easy to pick up decent, fresh and reasonably-priced tilapia at the local supermarket. Mahi-mahi or grouper would be great too, when there’s time for a trip to the fish market.
Also, any citrus would work here. I had a bag of limes on hand but lemon or orange would be good. Or mix it up and use a combination.
- Tilapia Filets, 4
- Limes, 4 or 5
- Flour, 1/2 cup
- Butter, 4 to 6 tablespoons
Juice all but one lime. In a shallow bowl, combine the flour with a little salt and cayenne.
Heat 2 to 4 tablespoons of butter (enough to cover the bottom of the skillet) in a large non-stick skillet over medium to medium-high heat. While it’s melting lightly coat the fish in the flour mixture.
Once the butter is bubbly and just beginning to brown, add the fish in a single layer.
Let it cool until the edges are white and the underside is beginning to brown, about 5 minutes. The time will vary depending on the thickness of the filets.
Carefully turn the fish and continue cooking for another 3 minutes or so, until it’s done. Slide it out of the pan onto a serving platter and set it aside.
Add the lime juice and a couple of tablespoons of butter to the pan and let it cook until it’s reduced a bit. Adjust seasoning with salt and pepper if you like.
Pour the sauce over the fish and garnish with the remaining lime.
Serve immediately and enjoy!