This is Dominic's favorite dish. He eats it on his birthdays and asks for it all year long. It is simple to prepare, light and delicious. This time of year, he likes it best with scalloped potatoes and fresh green beans from the garden. The method works well for any white fish -- even the bluegill Dominic caught last weekend.
Ingredients:
6 Tilapia fillets, room temperature
1 cup flour
1 tbs. paprika
1/2 tsp. salt
fresh pepper to taste
2 tbs. olive oil
2 tbs. butter
sliced fresh lemon
Rinse Tilapia and pat dry on paper towels. In flat dish, combine flour, paprika, salt and pepper. Place butter and oil in medium sized skillet. Melt over medium heat. Dredge both sides of each fillet and pan-fry 2-3 minutes per side. Move to platter in warm oven (180-200 degrees) to complete cooking and ensure that all fillets are warm when served. Fish is ready when flesh is opaque and flakes with a fork. Squeeze a bit of lemon juice overtop and serve with additional lemon on the side.
Hint: Cook only 2 at a time so you have room to maneuver, and adjust the heat as necessary so the breading doesn't scorch. After the first set is done, sweep any fallen breading to the side of the pan and remove if possible. If necessary, add an additional tsp. oil and/or butter and allow to come to temperature before adding the next two. Trust me, your patience will be rewarded.
Hope you enjoy this simple, delicious dish!
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