Andrea's Pan-Seared Tilapia

By All that's Jas
April 22, 2015
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Author Notes: When, few years ago, I heard that tilapia is a bottom-feeder fish I have eliminated it from my diet. I mean eww, right? Last week my daughter made this recipe for dinner at her house and all of a sudden I like this finny creature who subsists on the primordial ooze. Okay, when I put it that way it still sounds gross.

But you must trust me that this pan-seared tilapia is really good! I'll give you two valid reasons (in case you're not a tilapia lover):

1. Well, I already covered that above - I'm eating it again.
2. I'm posting my daughter's recipe despite her culinary skills and the fact that I could risk my good reputation, lol.
All that's Jas

Serves: 4-6

  • 8 tilapia fillets
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon Cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1 tablespoon dried parsley
  • 4 tablespoons olive oil
  1. Rinse and pat dry tilapia fillets. In a shallow dish, mix all ingredients except oil; gently press each fillet into the flour mixture to coat. Shake off the excess flour. Heat the oil in a large skillet over medium-high heat; cook the tilapia until golden brown in color and it flakes easily with a fork, about 4 minutes on each side. Serve immediately.

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