Cook's Illustrated did an article on tilapia, a fish they previously had dismissed as second rate. Inevitably they changed their mind. Anyway tilapia is very available these days and fairly cheap. The filets are really small. Here's their take on sauteed tilapia with variations.
Basic Sauteed Tilapia
Ingredients
4 (5- to 6-ounce) skinless tilapia fillets
1 teaspoon kosher salt
2 tablespoon vegetable oil
Lemon wedges
Instructions
1. 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.
2. 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.
3. 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.
Sauteed Tilapia with Chive-Lemon Miso Butter
Ingredients
Fish:
4 (5- to 6-ounce) skinless tilapia fillets
1 teaspoon kosher salt
2 tablespoon vegetable oil
Chive-Lemon Miso Butter:
2 tablespoon white miso
1 teaspoon grated lemon zest plus 2 teaspoon juice
1/8 teaspoon pepper
4 tablespoons unsalted butter, softened
2 tablespoon minced fresh chives
Instructions
1. For the fish: Place tilapia on cutting board and sprinkle both sides with salt. Let sit at room temperature for 15 minutes.
2. For the chive-lemon miso butter: While tilapia rests, combine miso, lemon zest and juice, and pepper in small bowl. Add butter and stir until fully incorporated. Stir in chives and set aside.
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 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. Dot tilapia with two-thirds of miso butter.
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 thin halves with remaining miso butter and serve.
Sauteed Tilapia with Cilantro Chimichurri
Ingredients
Fish:
4 (5- to 6-ounce) skinless tilapia fillets
1 teaspoon kosher salt
2 tablespoon vegetable 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
1. For the fish: Place tilapia on cutting board and sprinkle both sides with salt. Let sit at room temperature for 15 minutes.
2. For the chimichurri: 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.
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.
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.