Herb Marinated Tilapia

"This wonderful fish recipe is a must if you are a fish lover! We serve it with small fingerling potatoes or the small red skinned potatoes, steamed whole fresh green beans, and steamed fresh whole small carrots. For dessert if I have guests I always make a great Creme Brulee; sometimes if I'm in a rush I will buy Oetker's package, but mostly I make Creme Brulee #54681 by Mooseybear, and I always use the whole vanilla bean instead of liquid vanilla!"
 
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Ready In:
40mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • Place Tilapia fillets on a plate lined with paper towels to dry off any excess moisture.
  • Combine chopped coriander leaves, green onions, parsley, garlic cloves, lemon juice, egg and black pepper in a blender. Puree the herbs until smaooth.
  • Pour herb paste into a dish. Add Tilapia and turn fillets coating them completely.
  • Transfer marinated fish into a bag and refrigerate for 20 minutes.
  • Using a large plate, mix whole wheat flour, salt and pepper.
  • Preheat an electric skillet to 450°F Add half the required grape seed oil.
  • Working with one fillet at a time, and keeping as much of the herb paste on the fish as possible, dredge both sides of the fillet in flour.
  • Gently shake off excess flour and pace into the hot skillet.
  • Repeat with remaining fillets, placing 4 pieces at a time.
  • Cook Tilapia 2-3 minutes on each side, or until just lightly browned.
  • Turn the fillets over very gently.
  • Remove and keep warm while repeating the process with the remaining fillets.
  • Serve Tilapia garnished with lemon wedges.

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RECIPE SUBMITTED BY

<p>I'm Danish-Canadian! I immigrated to Canada in 1968 and lived in B.C. until 1979, then we had the wonderful opportunity to live in Hawaii for almost 3 years. We moved to Southern Ontario in 1982. Of profession, I'm a Doctor of Human Biochemistry, specializing in Nutrition, a Doctor of Homeopathic Medicine, and a Registered Nutrition Consultant Practitioner, I have my own full time practice. <br />My passion is cooking! I have tested and tried over 10.000 recipes over the last 30 years on my beloved husband who is now residing in a Long Term Facility with Dementia, so I have to make meals for one, healthy and simple. />My pet peeve is too much garlic in a creamy rich sauce. <br />My favourite cookbook is the one I have made myself over the past 40 years. <br />My interests are knitting Scandinavian socks, sweaters, reading. If I had a month off I would visit our adult children and 4 year old Granddaughter, who resides in British Columbia and Florida, and cook them their favorite meals.</p>
 
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