Lemon-Lime Tilapia

Lemon-Lime Tilapia Recipe
Jean Allsopp
Tilapia fillets can run small, so you may need 2 fillets per serving.

Yield:

Makes 4 servings

Recipe from


Ingredients

1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 (4- to 6-ounce) tilapia fillets
2 tablespoons olive oil
3 tablespoons fresh lemon juice
3 tablespoons fresh lime juice

Preparation

Combine flour, salt, and pepper on a large plate. Dredge fillets in flour mixture, coating both sides.

Heat olive oil, lemon juice, and lime juice in a very large nonstick skillet over medium-high heat. Cook fillets 2 to 3 minutes on each side or until done. (If liquid reduces too much, add about 1/4 cup water.) Serve immediately.

Wine pairing: A Fumé Blanc, Sauvignon Blanc, or crisp Chardonnay will complement any citrus-seafood dishes (perhaps served with a tossed green salad and crusty French bread) for a light, refreshing supper.

Note:

January 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note