Lime Butter Skillet Tilapia
A simple white fish with so much flavor! The butter browns as it sizzles with the pecan oil and becomes wonderfully nutty and aromatic. The addition of the lime juice cuts the richness perfectly creating a well balanced moist and tasty fish.
I use cast iron for this but any ovenproof non-stick skillet will work. I like to finish this in the oven because the heat from the top element helps to keep the top of the fish dry and the Wondra coating to stay lightly crispy.
Wondra flour is a special flour that my grandmother used. It's been around for decades but many people have never seen it. You can find it in the aisle with regular flours. Look for a light blue can like bread crumbs are sold in.
This special flour is made from very hard wheat and it stays crispier without absorbing as much oil as all-purpose flour. The coating is much thinner and lighter and I like to think it sticks to the fish better. It makes a big difference in this recipe.
Tilapia is a very clean tasting and healthy white fish that tastes great very simply done.
Serve it with a Pub Style Cheesy Bread, Cilantro, Lime and Black Bean Brown Rice or a Messaged Kale Salad.
Cheers!
~Melisa
Lime Butter Skillet Tilapia
Ingredients
4 large tilapia fillets
1/2 cup Wondra flour
1/4 cup real butter
3 teaspoons Pecan oil ( or other light oil for frying)
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon white pepper
1 lime sliced into wedges
1 teaspoon minced fresh parsley
Method
Preheat an oven to 400 degrees.
Rinse and pat dry the fish fillets then sprinkle them with the garlic powder, salt and pepper.
Preheat a skillet to medium high heat then add the butter and the pecan oil. When the oils are sizzling it's time to dredge the fillets in the Wondra and add them to the skillet.
Fry without turning the fish for about 3 minutes then turn only once to sear the other side.
Transfer the fish to the oven and bake for 10 minutes.
Squeeze plenty of lime over the fish, garnish with the minced parsley and serve immediately.