Spicy Pan Seared Tilapia Fish Recipes

CHILI LIME PAN SEARED TILAPIA

Steps:

• Defrost your fish fillets in a bowl of cold water for 20-30 minutes or overnight in the refrigerator.
• Mix together the sugar, chili powder, salt, garlic powder and zest of 1 lime together in a small bowl.
• Remove tilapia fillets from the package and pat dry. Rub both sides of each fillet with the spice mixture.
• Heat oil in nonstick skillet over medium high heat.
• Cook tilapia fillets for 4 minutes per first side and then carefully flip.
• Squeeze juice of one lime over fish in pan and let fish continue to cook 2-3 minutes or cooked through and opaque and flaky.
• Remove the tiapia from the skillet and let rest for 5 minutes. Serve with or without the salsa.
• Mix together apple, cilantro, and red onion with juice from second lime. Season with salt and mix well.

SEARED TILAPIA WITH ASPARAGUS AND SPICY MINT GREMOLATA

Steps:

• 1. Put a steamer basket in a large pot over 1-inch of boiling salted water. Add the asparagus; cover and steam until it is crisp-tender, 6 to 8 minutes.
• 2. In a small dish, stir together the mint, garlic, lemon zest and pepper flakes.
• 3. Brush the tilapia with 1 tablespoon oil; season with salt and pepper to taste. Add 2 tilapia fillets to hot pan; cook, turning once, until opaque throughout, 5 to 7 minutes total. Transfer to plates. Repeat with remaining tilapia.
• 4. Serve the tilapia with the asparagus; garnish with gremolata mixture. Drizzle the asparagus and fish with olive oil, if desired.

SPICY PAN SEARED TILAPIA FISH

Steps:

• Pat your fish fillets dry
• Rub Olive Oil all over fish.
• Sprinkle your seasoning mix, black pepper and Cayenne or Cameroon pepper - on both sides of fish.
• Heat up 2 tbsps of olive oil in pan on medium heat for about 1 minute.
• Place fish in pan and cool for 3 minutes.
• Flip over and cook for 3 minutes on the other side as well.
• Fish should now be crispy on the outside, browned and ready to go!

PAN-SEARED TILAPIA WITH CHILE LIME BUTTER

Steps:

• Make chile lime butter:
• Stir together butter, shallot, zest, lime juice, chile, and salt in a bowl.
• Prepare fish:
• If using striped bass, score skin in 3 or 4 places with a thin sharp knife to prevent fish from curling (do not cut through flesh). Pat fish dry and sprinkle with salt. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until just smoking, then sauté 3 pieces of fish, turning over once with a spatula, until golden and just cooked through, 4 to 5 minutes, and transfer to a plate. Sauté remaining fish in remaining tablespoon oil in same manner.
• Serve each piece of fish with a dollop of chile lime butter.

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 OVER COCONUT RICE WITH SPICY CILANTRO CREAM S

Steps:

• start rice (I use a rice cooker 20 min).
• combine all sauce ingredients in blender and pulse till smooth.
• dust fish with salt, pepper, and blackening seasoning (all sides).
• heat vegetable oil in pan over med heat, add fish fillets (3-4 min on each side).
• serve fish over rice, drizzle with sauce over fillet and around plate.
• garnish with fresh cilantro and lime.