Crispy honey lime tilapia

How Sweet It Is

Serves: 4

  • 4 fresh (or thawed) tilapia filets
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 2 tablespoons lime juice
  • 1 teaspoon lime zest
  • 2 garlic cloves, crushed
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/3 cup flour [I used whole wheat pastry]
  • 2 tablespoons olive oil for frying
  • additional honey + lime zest mixed for drizzling

60 minutes before cooking,season tilapia filets with salt and pepper then lay in a baking dish or into a large ziplock bag. In a bowl, combine olive oil, honey, lime juice and zest, and crushed garlic and whisk until combined. Pour over tilapia and let marinate for an hour. Add flour [+ a bit more salt, pepper, and lime zest] to a bowl and set aside.

Heat a cast iron skillet (or a non-stick skillet) over medium-high heat and add olive oil. Dredge each piece of tilapia through the flour until you have a very light coating. Making sure the pan is hot, add tilapia to the oil and cook until flaky and crispy on each side – about 3-4 minutes per side. Remove tilapia from pan and let drain on a paper towel for a few minutes. Serve with an additional drizzle of lime + honey, then cover in blueberry lime salsa.

*Chef’s note: This had a lovely flavor, even through all my broken, burnt crust, so that says a lot. I am almost ashamed to post this icky photo when hers turned out so beautiful and golden and crisp. It is tricky to crisp something (high temps) with sugars involved without burning, but I think a better (and bigger) pan would have helped a lot in my case. And unfortunately, more oil. And a better fish turner. And smaller fillets. I didn’t make the blueberry lime salsa, but it sounds awesome.

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