| Level: | Intermediate |
| Total: | 30 min |
| Prep: | 20 min |
| Cook: | 10 min |
| Yield: | 6 servings |
Ingredients
- 2 tomatoes, seeded and chopped (about 2 cups)
- 1 small onion, chopped (about 1/2 cup)
- 2 tablespoons chopped fresh cilantro leaves
- 1 lime, juiced
- 1 tablespoon olive oil
- Minced fresh chile of choice, see Cook’s Note*
- Canola oil, for frying
- 6 fillets of tilapia (about 6 ounces each)
- Sea salt and freshly ground black pepper
- Flour, for dusting
Instructions
- To make the salsa: Stir the tomatoes, onion, and cilantro together in a small bowl. Stir in the lime juice, olive oil and chile. Season with salt and pepper, to taste. Place in the refrigerator to chill while preparing the fish.
- Preheat the oven to 200 degrees F.
- Pour enough canola oil into a large frying pan to generously coat the bottom. Heat over medium-high heat until hot but not smoking.
- While the oil is heating, season as many of the fillets as will fit in the pan comfortably with salt and pepper. Dredge the seasoned fillets in flour to coat both sides and shake off the excess flour. Carefully slip the coated snapper into the hot oil and give the pan a little shake to prevent sticking. Cook until lightly golden on the underside side, about 3 minutes. Flip the fillets over and cook until the thickest part of the fillets are opaque at the center, 2 to 3 minutes. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining fillets, adding more oil to the pan, if necessary.
- Serve warm, passing the tomato salsa separately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 546 |
| Total Fat | 43 g |
| Saturated Fat | 4 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 35 g |
| Cholesterol | 85 mg |
| Sodium | 659 mg |
Reviews
Fabulous and easy!
First time baking tilapia.and her recipe was so easy to fill and the dish was delicious.
Delicious! I seasoned the filets with red fish magic seasoning before flouring it, instead of the salt and pepper. And I added a little minced garlic and diced jalapeno to the pico. It was wonderful. This is a great basic recipe that you can tweek a little meet your taste.
I made this dish tonight. My first time cooking or eating tilapia. It was great! It was very easy even for a beginner like myself. I am definately going to make this again
This meal came out GREAT!!! I was a little hesitant at first, but after the first bite, my taste buds were DANCING! :My husband and picky eater of a son ATE THIS UP and loved it, my husband even cleaned up the kitchen afterwards, so I know he was happy!
The Tilapia was flaky and tender and the salsa was fabulous. It took less than an hour from prep to dishes being done. We will have this again soon!!
The Tilapia was really hard to work with, it broke apart and crumbled after I seared it. The fabulous part of recipe was the salsa – SO GOOD! I’ve made just the salsa and used it for dip.
It was good, not much different than tilapia recipes I’ve made dozens of times. I don’t think the 5 star reviews are about the food at all…
I made it and it was so tasty…On the written instructions, you mention snapper instead of tilapia and I made it with snapper and it was delish….Thank you!!!
This fish was soooo simple and absolutely delicious. I made it with the Crab-Mango Salad and incorporated the avocado into the salsa. Even my son loved it!!!