Chili Lime Pan-Seared Tilapia
Tilapia is seasoned with a sweet and spicy rub and finished and quickly pan-fried to create a simple, flavorful fish dinner.
Servings: 4
Ingredients
For the Tilapia
- 4 (6 ounce) frozen Tilapia Fish Fillets defrosted
- 1 tablespoon chili powder
- 1 tablespoon brown sugar
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- 1 small lime zest and juice
- 1 tablespoon extra virgin olive oil
For the Apple Salsa (Optional)
- 1 large granny smith apple diced
- 1 tablespoon minced red onion
- 1 tablespoon minced cilantro
- ¼ teaspoon kosher salt
- 1 small lime juice and zested
Instructions
Pan Seared Tilapia
- Defrost 4 (6 ounce) frozen Tilapia Fish Fillets in a bowl of cold water for 20-30 minutes or overnight in the refrigerator.
- In a small bowl, combine the 1 tablespoon chili powder, 1 tablespoon brown sugar, 1 teaspoon kosher salt, ½ teaspoon garlic powder, and the zest of 1 small lime.
- Remove the tilapia fillets from the package and pat dry with a paper towel. Sprinkle the spice mixture evenly over each fish filet on each side, and rub it into the fish to coat.
- Heat 1 tablespoon extra virgin olive oil in a nonstick skillet over medium-high heat. Once the oil is glistening, add the seasoned tilapia in an even layer, being sure to not crowd the pan. Cook for 4 minutes undisturbed and then carefully flip the fish over.
- Squeeze the juice 1 small lime (that you zested) over the fish while in the pan, and finish cooking the fish for 2-3 minutes or cooked through and opaque and flaky.
- Remove the tilapia from the skillet and let rest for 5 minutes. Serve with or without the salsa.
Apple Salsa
- Mix together 1 large granny smith apple (diced), 1 tablespoon minced red onion, and ¼ teaspoon kosher salt with the zest and juice of 1 small lime. Season with salt and mix well. Serve with the fish as desired. 1 tablespoon minced cilantro
Notes
Note on Pan-Frying Tilapia: Do not overcrowd your skillet, as this will cause your tilapia to steam and not brown. Instead, you can use half the oil and cook in 2 batches if needed.
Oil: Use olive oil to pan-fry tilapia, or another high-smoking oil such as coconut, peanut, or vegetable oil.
Apple Salsa: This is completely optional, but if using it, using a granny smith apple is key to this tart and bright salsa. I would not use a sweeter apple. If you don't have granny smith apples, pineapple would be a great substitution.
Leftovers: Fish is best served fresh, but leftovers will keep for 2 days in the refrigerator.
Nutrition
Calories: 223kcal | Carbohydrates: 8g | Protein: 34g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 85mg | Sodium: 704mg | Potassium: 586mg | Fiber: 1g | Sugar: 3g | Vitamin A: 610IU | Vitamin C: 9.7mg | Calcium: 35mg | Iron: 1.5mg
