4 tilapia fillets
1 1/2 tsp. old bay
1 tsp. ground ginger
1/2 tsp. garlic salt
1/2 tsp. crushed red pepper
2 small pats butter
I’ve tasted enough bland tilapia in my day to know that when I eat a good piece of fish, I will gladly and willingly shovel two or three pieces of it down my gullet. This happens to fall into the latter, non-bland variety. When such a delicious piece of fish comes along, I am happy to share it with you, dear friends!
I like to cook fish, and like Julia Child’s recipe for boeuf bourgignon, you should pat your defrosted fish (only defrost under cold running water) with a clean paper towel so that it isn’t dripping wet. The water will interfere with cooking a cook piece of fish.
Add a pat of butter to a hot pan, let it start to sizzle. Lay four tilapia fillets and cover the top side of your fish with seasoning. Let the underside of the fish get hot, but don’t wait for it to cook or you won’t have seasoning cooked in on that side. Once it gets hot, flip the seasoned side over and cook for about 4 minutes on high heat. Check it and if it is white and a little browned in spots (like grilled chicken), it is ready to be flipped. After applying the rest of your seasoning to the other side, flip it and cook another 4-5 minutes until reverse side is white with browned spots, as well.
The great thing about this combination of spices, I think, is that the spice is spicy without being too hot, the ginger tempers the Old Bay and makes it more rounded out (less of the plain salt hitting your tastebuds), and the butter makes the finish rich. I think this recipe could be taken up even a few more notches with real garlic, minced or pressed.;)