Tilipa is the wonder fish. It’s not a very strong flavor, unlike salmon, and holds up to all kinds of preparation. My favorite is just your basic fry-up with a little lemon. Perfect!
Tilapia With Saffron and Lemon
4 fresh Tilapia fillets
2 tablespoons Olive Oil
2 tablespoon Butter (divided: 1 tbsp for cooking, the other for the sauce)
Salt and Pepper
1 cup all-purpose Flour
1 Lemon (Zested and Juiced)
1 pinch of Saffron
Heat the Olive Oil and Butter in a large saute pan over medium high heat. Once the butter is melted, turn the heat down to medium.
Pat the Tilapia fillets dry with a paper towel. Sprinkle with a little Salt and Pepper and dredge them in the flour. Knock off as much flour as you can, you don’t want a thick coating.
Saute the fillets in the Butter and Olive Oil for about 3-4 minutes a side, or until golden brown. Place on a warmed plate while you make the sauce.
For the sauce:
To the pan drippings add the other tablespoon of Butter, the Zest and Juice of the Lemon, and a pinch of Saffron. Whisk until combined, cook until slightly thickened. Pour over the fish to serve.
Kathleen Rear 