Pan Seared Tilapia With Spicy Pineapple Salsa Recipes

PAN-SEARED TILAPIA

Steps:

• Rinse tilapia fillets in cold water and pat dry with paper towels. Season both sides of each fillet with salt and pepper. Place the flour in a shallow dish; gently press each fillet into the flour to coat and shake off the excess flour.
• Heat the olive oil in a skillet over medium-high heat; cook the tilapia in the hot oil until the fish flakes easily with a fork, about 4 minutes per side. Brush the melted butter onto the tilapia in the last minute before removing from the skillet. Serve immediately.

PAN SEARED TILAPIA WITH SPICY PINEAPPLE SALSA

Steps:

• 1. Cut each tilapia piece in half.
• 2. In a large bowl put all the ingredients, combine well, place fish pieces and coat well, marinade in fridge 30 mins.
• 3. In a hot non-stick pan, cook 3 mins each side, don't overcrowd pan, maintain hot... top with my Spicy Pineapple Salsa (recipe posted)

PAN-SEARED TILAPIA

Steps:

• To make the salsa: Stir the tomatoes, onion, and cilantro together in a small bowl. Stir in the lime juice, olive oil and chile. Season with salt and pepper, to taste. Place in the refrigerator to chill while preparing the fish.
• Preheat the oven to 200 degrees F.
• Pour enough canola oil into a large frying pan to generously coat the bottom. Heat over medium-high heat until hot but not smoking.
• While the oil is heating, season as many of the fillets as will fit in the pan comfortably with salt and pepper. Dredge the seasoned fillets in flour to coat both sides and shake off the excess flour. Carefully slip the coated snapper into the hot oil and give the pan a little shake to prevent sticking. Cook until lightly golden on the underside side, about 3 minutes. Flip the fillets over and cook until the thickest part of the fillets are opaque at the center, 2 to 3 minutes. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining fillets, adding more oil to the pan, if necessary.
• Serve warm, passing the tomato salsa separately.

TILAPIA FILLETS WITH MANGO SALSA

Steps:

• Combine mango, marmalade, lime juice, cilantro, and green onion for salsa in a small bowl.
• Mix together chili powder, pepper, and salt; sprinkle on both sides of tilapia fillets.
• Heat oil in a large skillet over medium heat. Add tilapia and cook until opaque in the center and fish flakes easily with a fork, 3 to 5 minutes per side.
• Serve with salsa.

GRILLED TILAPIA WITH PINEAPPLE SALSA

Steps:

• For salsa, in a small bowl, combine pineapple, green onions, green pepper, cilantro, 4 teaspoons lime juice, 1/8 teaspoon salt and cayenne. Refrigerate until serving., Mix oil and remaining lime juice; drizzle over fillets. Sprinkle with pepper and remaining salt., Grill fish, covered, on an oiled rack over medium heat or broil 4 in. from heat until fish just begins to flake easily with a fork, 2-3 minutes on each side. Serve with salsa.

PAN-SEARED TILAPIA

Steps:

• Preheat broiler.
• Mix Bread crumbs with parsley and basil.
• Heat skillet to med-high heat.
• While pan is heating ,salt and pepper filets on both sides and dip in olive oil and gently shake off excess. Dip into breadcrumbs and set aside.
• Heat remaining oil in pan until just starting smoke and add filets.
• Sear 2-5 minutes on each side, depending on thickness of filets (2 mins each side for thinner filets, 4 mins for thicker cut.).
• Slide filets into broiler pan and broil 3 minutes more until cooked through.
• Serve immediately.