What's for Dinner Tonight?: Honey-Lime Tilapia
So finally, after waiting in anticipation all wekend, here is the crowning piece for my dinner tonight!
More seafood, this time marinaded in a honey-lime sauce and lightly fried to perfection! I hope. We'll see. I was either going to do this with Tilapai or Swai, I thought the Tilapia would probably hold up better, so that's what I went with. The recipe couldn't be easier to follow and it tastes fabulous!
I'm giving the fam the option to eat as is, or cut them up for fish tacos. Either way, all of the sides and sauces that I've come up with are sure to please!
Honey Lime Tilapia, courtesy of Mel's Kitchen on Pinterest:
Ingredients:
4 Tilapia fillets
2 tablespoons lime juice
Zest of 1 lime
1 tablespoon olive oil
1 1/2 tablespoons honey
1/2 teaspoon salt
1/2 teaspoon black pepper
1 clove garlic, finely minced
Coating and Cooking:
1/2 cup all-purpose or whole wheat flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1-2 tablespoons olive oil
Directions:
In a small bowl, whisk together the lime juice, lime zest, olive oil, honey, salt, pepper and garlic. Place the tilapia in a gallon-sized ziploc bag and pour the marinade on top of the fish. Press the air out of the bag and seal. Refrigerate the fish for at least and hour and up to 4 hours. It helps to lay the bag in a flat dish and turn it over once or twice during the marinading time since the marinade won't completely cover the fish.
Before cooking, whisk together the flour, salt and pepper in a shallow dish like a pie plate. Heat the olive oil in a large nonstick skillet over medium heat until rippling and hot. Dredge each tilapia fillet in the flour, coating both sides lightly. Cook the fillets for 3-5 minutes per side without moving the fish while it cooks on each side; this will ensure a more even browning. Adjust the cooking time as needed depending on the thickness of the tilapia and the heat of the skillet and work in batches if necessary so the skillet isn't overcrowded.
Serve immediately with lime wedges.
Notes;
I marinaded these for about 4 hours - they were perfect! They make the best fish tacos, with the slaw and the basil-cream sauce - yummy! The boy ate them with ... wait for it ... cocktail sauce. Heathen.
