Sautéed Tilapia
By Steve DunnPublished on November 19, 2018
Time
40 minutes
Yield
Serves 4
Ingredients
Before You Begin
You can use fresh or frozen tilapia in this recipe (if frozen, thaw before cooking). There is no need to take the temperature of the thin halves of the fillets; they will be cooked through by the time they are golden brown. If desired, you can omit the lemon wedges and serve the fish with Chive-Lemon Miso Butter or Cilantro Chimichurri.
Instructions
- Place tilapia on cutting board and sprinkle both sides with salt. Let sit at room temperature for 15 minutes. Pat tilapia dry with paper towels. Using seam that runs down middle of fillet as guide, cut each fillet in half lengthwise to create 1 thick half and 1 thin half.
- Heat oil in 12-inch nonstick skillet over high heat until just smoking. Add thick halves of fillets to skillet. Cook, tilting and gently shaking skillet occasionally to distribute oil, until undersides are golden brown, 2 to 3 minutes. Using thin spatula, flip fillets. Cook until second sides are golden brown and tilapia registers 130 to 135 degrees, 2 to 3 minutes. Transfer tilapia to serving platter.
- Return skillet to high heat. When oil is just smoking, add thin halves of fillets and cook until undersides are golden brown, about 1 minute. Flip and cook until second sides are golden brown, about 1 minute. Transfer to platter and serve with lemon wedges.
Time
40 minutesYield
Serves 4Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
We quickly cooked mild-tasting tilapia in a nonstick skillet over high heat to maximize flavorful browning without overcooking and drying out the fillets. We found that this fish is firm and resilient enough to cook over aggressive heat without falling apart. Dividing each fillet into a thick and a thin portion and sautéing them separately allowed for more precise cooking and even browning. A spritz of lemon juice added brightness to the finished fillets.
Want more? Read the whole storyBefore You Begin
You can use fresh or frozen tilapia in this recipe (if frozen, thaw before cooking). There is no need to take the temperature of the thin halves of the fillets; they will be cooked through by the time they are golden brown. If desired, you can omit the lemon wedges and serve the fish with Chive-Lemon Miso Butter or Cilantro Chimichurri.
Instructions
- Place tilapia on cutting board and sprinkle both sides with salt. Let sit at room temperature for 15 minutes. Pat tilapia dry with paper towels. Using seam that runs down middle of fillet as guide, cut each fillet in half lengthwise to create 1 thick half and 1 thin half.
- Heat oil in 12-inch nonstick skillet over high heat until just smoking. Add thick halves of fillets to skillet. Cook, tilting and gently shaking skillet occasionally to distribute oil, until undersides are golden brown, 2 to 3 minutes. Using thin spatula, flip fillets. Cook until second sides are golden brown and tilapia registers 130 to 135 degrees, 2 to 3 minutes. Transfer tilapia to serving platter.
- Return skillet to high heat. When oil is just smoking, add thin halves of fillets and cook until undersides are golden brown, about 1 minute. Flip and cook until second sides are golden brown, about 1 minute. Transfer to platter and serve with lemon wedges.
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