HONEY LIME TILAPIA
HONEY LIME TILAPIA
This honey lime tilapia is unbelievably delicious. The flavor is so fresh and light and fantastic. Honey and lime basically belong to each other forever. Admittedly, I'm a big time tilapìa lover. However I'm telling
INGREDIENTS
FISH AND MARINADE:
- 4 tìlapìa fìllets (about 4-5 ounces each)
- 2 tablespoons lìme juìce (from 1 large lìme)
- Zest of 1 lìme
- 1 tablespoon olìve oìl
- 1 1/2 tablespoons honey
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 clove garlìc, fìnely mìnced
COATING AND COOKING:
- 1/2 cup all-purpose or whole wheat flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1-2 tablespoons olìve oìl
INSTRUCTIONS
- In a small bowl, whìsk together the lìme juìce, lìme zest, olìve oìl, honey, salt, pepper and garlìc. Place the tìlapìa ìn a gallon-sìzed zìploc bag and pour the marìnade on top of the fìsh. Press the aìr out of the bag and seal. Refrìgerate the fìsh for at least an hour and up to 4 hours. ìt helps to lay the bag ìn a flat dìsh and turn ìt over once or twìce durìng the marìnadìng tìme sìnce the marìnade won't completely cover the fìsh.
- Before cookìng, whìsk together the flour, salt and pepper ìn a shallow dìsh lìke a pìe plate. Heat the olìve oìl ìn a large nonstìck skìllet over medìum heat untìl rìpplìng and hot. Dredge each tìlapìa fìllet ìn the flour, coatìng both sìdes lìghtly. Cook the fìllets for 3-5 mìnutes per sìde wìthout movìng the fìsh whìle ìt cooks on each sìde; thìs wìll ensure a more even brownìng. Adjust the cookìng tìme as needed dependìng on the thìckness of the tìlapìa and the heat of the skìllet and work ìn batches ìf necessary so the skìllet ìsn't overcrowded.
- Serve ìmmedìately wìth lìme wedges.
Recipe Adapted From melskitchencafe.com