Admit it–tilapia is kind of a boring fish, taste-wise. Maybe in reality, too–maybe it just swims around paging through USA Today and talking about the humidity. Nevertheless, I like tilapia. It’s affordable, it’s sustainable, it’s mild and easy to cook. It’s just that it needs jazzing up.
I have a great recipe for coating the dull little suckers in mayonnaise and cheese (which can make horrid food tolerable and good food delectable, in my book) but when you’re in the mood for something lighter, why not try pan-searing them and topping them with a fresh, delicious, bright orange-parsley salsa?
Pan-Fried Tilapia with Orange-Parsley Salsa
You will need one tilapia filet per person, unless you are my four-year-old, in which case you’ll need two per person. We usually buy the kind that are individually wrapped, which is convenient–albeit hell on the planet. Dry the fish filets with paper towels, then dredge them in flour that you’ve seasoned with salt, pepper, maybe a little garlic powder, maybe a smidgen of cayenne if you like that sort of thing. Pan-fry in a few tablespoons of olive or vegetable oil, until the fish is golden brown and flakes when you nudge it with a fork—just a few minutes per side.
1 orange, supremed (ain’t we classy?)
1 very small red onion, chopped roughly
1 handful parsley, chopped roughly
1 tsp. Olive oil
generous salt and freshly-ground pepper
Mix! Yes, it’s that easy. Oh, and spoon over tilapia when it’s done.