Pan frying fish with out overcooking it is a technique worth mastering. Tilapia is particularly well suited for this method and is a great fish to carry bold flavors like lemon and jalapeno.
- canola oil
- 2 tilapia fillets
- 1 pinch salt
- 2 tablespoon unsalted butter
- 6 slice lemon, very thin
- 4 jalapeno pepper, sliced lengthwise, seeds and ribs removed
- white wine (optional)
1. Add the sparest amount of oil to the pan, really just enough to slick the bottom.
2. Put the peppers into a relatively hot pan. Start with the cut side down. This way as they cook they will flatten a bit. So when you turn them over more of the pepperâ€™s surface will come in contact with the pan.
3. Get them good and brown on both sides, but do not cook them too long. You want a little crispness left in them so you donâ€™t dissipate all their fiery goodness. Remove them to a plate, but keep them handy.
4. Salt both sides of the fillets and dust them with a small amount of Wondra. Melt one or two tablespoons of butter in the same pan. When the butter gets foamy, but not yet brown, add the fish to the pan. Cook for 1 ½ minutes. Flip the fillets. Return the jalapenos to the pan. Add the lemon slices and cook another 1 to 2 minutes. You can deglaze the pan with a little white wine after you have removed everything for a quick optional sauce.
5. Serve warm.