Tuesday, March 1, 2011

Pan Seared Tilapia

This is my new favorite tilapia recipe by far! And I LOVED our old recipes!!!!!! I will be making this again very very soon!

I found a recipe very similar to this on www.food.com, but made a few changes so that it would work for our family's tastes. If you can have dairy, use milk instead of the dairy-free cream.

6-8 tilapia fillets
1/4 cup dairy-free creamer
1 1/2 Tablespoons lemon juice
1 teaspoon dijon mustard
1 1/2 cups cornmeal
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon garlic salt
1 teaspoon paprika
1/2 teaspoon paprika

1/2 teaspoon pepper
1/2 teaspoon cayenne pepper
1 Tablespoon blackening seasoning

3 Tablespoons olive oil

1. Thaw out tilapia, if needed.
2. In shallow dish, combine dairy-free creamer and lemon juice. Set aside for about 5 minutes.
3. On a dinner plate, combine cornmeal and seasonings. Whisk together well.
4. In a large skillet, heat olive oil over medium-high heat until hot. Dip each piece of tilapia into the milk mixture, coat fully with milk. Then dip each side in the cornmeal mixture, making sure to coat both sides fully. Place in skillet with hot oil. Cook for about 3-5 minutes on the first side, flip, and finish cooking about 3-5 minutes on the other side. Fish should be flaky when fully cooked. Remove from skillet. Repeat if necessary with the rest of the fish fillets.

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