Making a pan-seared tilapia is really easy. The hardest part is deciding what kind of seasoning or sauce you’d like to have on the fillets, but with fresh tilapia, they’re good even with just salt, pepper and freshly squeezed lemon juice. This recipe is really just to instruct on the cooking method for pan searing the fillets.
Ingredients
- 1-2 fillets per person
- Salt
- Pepper
- Seasoning of your choice (I like Cavendar’s)
- Lemon for searing and garnish
Directions
- Pat fish dry with a paper towel.
- Sprinkle fish with salt & pepper and seasoning
- Heat 1 Tbsp Olive Oil and 1 Tbsp Butter in a cast iron skillet over medium-high heat. Allow the skillet time to get hot.
- Sauté the fillets for about 3-4 minutes (depending on thickness) on each side, squeezing lemon juice on them during cooking. Tilapia should be lightly golden and just cooked through. Use a fish spatula (larger, thin & slotted) to turn the fillets without tearing them up.
- Transfer to the plate and serve warm with lemon wedges