America's Test Kitchen LogoCook's Country LogoCook's Illustrated LogoAmerica's Test Kitchen LogoCook's Country LogoCook's Illustrated Logo
One Fish, Two Fish, White Fish
Recipe
35 min

Sautéed Tilapia with Cilantro Chimichurri

(49)
21 Comments
Loading...
Sautéed Tilapia with Cilantro Chimichurri
Author: Steve Dunn

Recipe By Steve Dunn

Published on August 6, 2024

We were skeptics, too—until we did our homework. The facts: Most tilapia is responsibly raised and features moist, firm flesh with a clean, mild taste.

Time

35 min

Yield

Serves 4

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. Finishing with a cilantro chimichurri sauce added flavor and richness to this lean fish.

Ingredients

Fish

4 (5- to 6-ounce) skinless tilapia fillets
1 teaspoon
2 tablespoons extra-virgin olive oil

Chimichurri

2 tablespoons hot water
2 tablespoons red wine vinegar
1 teaspoon dried oregano
½ cup minced fresh parsley
¼ cup minced fresh cilantro
3 garlic cloves, minced
1 teaspoon kosher salt
¼ teaspoon red pepper flakes
¼ cup extra-virgin olive oil

Instructions

Cook along with these step-by-step instructions

step 1 imagestep 2 imagestep 3 imagestep 4 image

    FISH

  1. Place tilapia on cutting board and sprinkle both sides with salt. Let sit at room temperature for 15 minutes.
    Recipe Tip
    You can use fresh or frozen tilapia in this recipe (if frozen, thaw before cooking).

    2. CHIMICHURRI

  2. While tilapia rests, combine hot water, vinegar, and oregano in medium bowl; let stand for 5 minutes. Add parsley, cilantro, garlic, salt, and pepper flakes and stir to combine. Whisk in ¼ cup oil until incorporated; set aside.
    Recipe Tip
    Briefly soaking the dried oregano in warm water and vinegar helps soften it and release its flavor.
  3. 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.
  4. Heat 2 tablespoons 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.
    Recipe Tip
    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.
  5. 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 serving platter. Top fillets with ¼ cup chimichurri and serve, passing remaining chimichurri separately.

My Rating

Up Next

Poached Fish Fillets with Sherry-Tomato Vinaigrette
Recipe1 hr 35 min

Poached Fish Fillets with Sherry-Tomato Vinaigrette

Sautéed Tilapia with Cilantro Chimichurri

Recipe By Steve Dunn

Published on August 6, 2024

Time

35 min

Yield

Serves 4

Sautéed Tilapia with Cilantro Chimichurri

Ingredients

Fish

4 (5- to 6-ounce) skinless tilapia fillets1 teaspoon 2 tablespoons extra-virgin olive oil

Chimichurri

2 tablespoons hot water2 tablespoons red wine vinegar1 teaspoon dried oregano½ cup minced fresh parsley¼ cup minced fresh cilantro3 garlic cloves, minced1 teaspoon kosher salt¼ teaspoon red pepper flakes¼ cup extra-virgin olive oil

Instructions

    FISH

  1. Place tilapia on cutting board and sprinkle both sides with salt. Let sit at room temperature for 15 minutes.
    Recipe Tip
    You can use fresh or frozen tilapia in this recipe (if frozen, thaw before cooking).

    2. CHIMICHURRI

  2. While tilapia rests, combine hot water, vinegar, and oregano in medium bowl; let stand for 5 minutes. Add parsley, cilantro, garlic, salt, and pepper flakes and stir to combine. Whisk in ¼ cup oil until incorporated; set aside.
    Recipe Tip
    Briefly soaking the dried oregano in warm water and vinegar helps soften it and release its flavor.
  3. 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.
  4. Heat 2 tablespoons 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.
    Recipe Tip
    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.
  5. 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 serving platter. Top fillets with ¼ cup chimichurri and serve, passing remaining chimichurri separately.
This is a members' feature.