I am really excited to share this pan fried tilapia recipe with you.
It is adapted from a Cooking Light recipe I found on MyRecipes.com
The cooking method in the original recipe is "sauté," but my version uses more oil and butter. Thank you very much.
I'm just going to call it "pan fried."
I'm not afraid of the fry and you shouldn't be either.
This dish is fantastic!
The green peppercorn sauce and fresh lemon perfectly highlight this mild fish.
The people in this area of Italy eat a lot of fish, shellfish, muscles, clams, etc.
When we first moved into our house last September, the fishmonger would drive through the neighborhood a couple times a week, always stopping and ringing the buzzer at my gate.
I would wave him off at first, but eventually I went outside to explain to him that I really didn't cook fish at home.
Was it my imagination or did I see a little tear escape from the corner of his eye?
He didn't understand. How can it be that I don't cook fish at home? He thought that meant I didn't cook at all.
"I cook. I cook a lot," I assured him. "I just don't cook fish," I explained.
He finally understood. He hasn't been back.
For the most part, that's true. We are not extremely adventurous when it comes to fish.
Jeff tells me as a boy his Norwegian grandmother used to serve "chicken patties" to Jeff and his siblings.
Turns out those "chicken patties" were actually fish patties.
So Jeff's "distrust" of fish has had many years to solidify!
If you are distrustful and not so adventurous when it comes to fish, you owe it to yourself to find your faith and give this pan fried tilapia a try.
Don't hold back on the butter!
The butter, the lemon, the peppercorns all play really well together.