Kevin’s Tequila-Lime Tilapia

Camd up with this recipe when I tired of the same-old same old for Tilapia


Kevin’s Tequila-Lime Tilapia


½ to ¾ lbs. Tilapia fillets
3 Tbsp. all-purpose flour
Salt and pepper
2 cloves garlic, minced
3 ounces Tequila
2 limes, juiced
3 T. light olive oil
¼ cup chopped fresh cilantro

Rinse the fish and pat dry. Put the flour on a plate and season it with salt and pepper. Dredge the fillets in the flour, patting to remove excess.

Heat 2 oz. of the oil in a 10- to 12-inch frying pan over medium heat. Add the fillets without overlapping (you may need to cook in 2 batches). Cook until golden on the bottom, about 3 minutes. Turn the fillets over and cook until opaque through the thickest part, 1 to 2 minutes more. Transfer the fish to a platter and keep warm (cover with foil or place in a 200°F oven).

Using the same pan heat the remaining oil over medium heat. Sauté garlic about 30 seconds (do not let it turn brown). Add Tequila and lime juice. Cook - reducing liquid by half (about 3 minutes). Stir frequently scrapping bits off bottom of the pan.

Plate Tilapia. Spoon sauce over the fish. Top each filet with chopped fresh cilantro.

Notes:

Corona’s are a must with this dish!