“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!”

Ingredients Nutrition


  1. Place Tilapia fillets on a plate lined with paper towels to dry off any excess moisture.
  2. Combine chopped coriander leaves, green onions, parsley, garlic cloves, lemon juice, egg and black pepper in a blender. Puree the herbs until smaooth.
  3. Pour herb paste into a dish. Add Tilapia and turn fillets coating them completely.
  4. Transfer marinated fish into a bag and refrigerate for 20 minutes.
  5. Using a large plate, mix whole wheat flour, salt and pepper.
  6. Preheat an electric skillet to 450°F Add half the required grape seed oil.
  7. 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.
  8. Gently shake off excess flour and pace into the hot skillet.
  9. Repeat with remaining fillets, placing 4 pieces at a time.
  10. Cook Tilapia 2-3 minutes on each side, or until just lightly browned.
  11. Turn the fillets over very gently.
  12. Remove and keep warm while repeating the process with the remaining fillets.
  13. Serve Tilapia garnished with lemon wedges.

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