Tuesday, June 4, 2013


6 tilapia fillets or loins
3 garlic cloves, finely minced
3 T. fresh lemon juice, plus more
4 1/2 T. olive oil, divided
1 1/2 t. dried parsley flakes
3 T. freshly chopped basil
salt and pepper to taste

Place the fish, garlic, 1 1/2 T of olive oil, lemon juice, parsley, and basil in a large ziploc bag.  Seal the bag and toss until the fish is coated, then marinate for twenty minutes.

When done marinating, heat 1 1/2 -3 tablespoons of olive oil in nonstick skillet over medium-high heat. Cook two fillets at a time, about 3-4 minutes per side or until opaque and slightly browned.

Garnish with additional lemon juice, salt, and pepper before serving.

Notes: I use about 1/4 cup of fresh parsley and cook all my fish at once on an ungreased griddle. I've also made it without any parsley and it's still good.

No comments: