Monday, April 8, 2013

Honey Lime Tilapia

My freezer is always stocked with ground beef, boneless skinless chicken breasts and tilapia fillets- versatile basics that can inspire any number of dinners. When I saw this tilapia recipe, I knew that it would be perfect for a light, healthy dinner! The marinade soaks in a fantastic honey-lime flavor. The light breading gives the fish a delicious crispy coating (without frying!). And this entree could easily be served alongside whatever vegetables you have on hand. I served mine with roasted sweet potatoes, spicy brown rice and stuffed jalapenos. It would be lovely wish roasted Brussels Sprouts, broccoli, asparagus, kale, green beans, etc etc. 

I'll definitely be making this again! 

What You'll Need
4 tilapia fillets (about 4-5 ounces each)
2 tablespoons lime juice (from 1 large lime)
Zest of 1 lime
1 tablespoon olive oil
1 1/2 tablespoons honey
1/2 teaspoon salt
1/2 teaspoon black pepper
1 clove garlic, finely minced
1/4 teaspoon salt
1/2 cup all-purpose or whole wheat flour
1/4 teaspoon black pepper
1-2 tablespoons olive oil

What To Do:

In a small bowl, whisk together the lime juice, lime zest, olive oil, honey, salt, pepper and garlic. Place the tilapia in a gallon-sized ziploc bag and pour the marinade on top of the fish. Press the air out of the bag and seal. Refrigerate the fish for at least an hour and up to 4 hours. It helps to lay the bag in a flat dish and turn it over once or twice during the marinading time since the marinade won't completely cover the fish.

Before cooking, whisk together the flour, salt and pepper in a shallow dish like a pie plate. Heat the olive oil in a large nonstick skillet over medium heat until rippling and hot. Dredge each tilapia fillet in the flour, coating both sides lightly. Cook the fillets for 3-5 minutes per side without moving the fish while it cooks on each side; this will ensure a more even browning. Adjust the cooking time as needed depending on the thickness of the tilapia and the heat of the skillet and work in batches if necessary so the skillet isn't overcrowded.

Serve hot with lime wedges and side dishes!

Recipe from Mel's Kitchen Cafe, adapted slightly from One Lovely Life

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