PAN SEARED ROSEMARY LEMON TILAPIA

PAN SEARED ROSEMARY LEMON TILAPIA image

Yield 4 people

Number Of Ingredients 13

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0.8 lbs of Tilapia Filets ( 0.2 lbs per fillet)
1 to 1.5 tbsp rosemary leaves plucked
2 tbsp coriander leaves
1 tbsp thyme leaves cut fine
1 tbsp dill leaves cut fine
1/4 cup cooking white wine
1 tsp pepper
1 tsp kosher salt
1/4 cup lemon juice
1 tsp grated lime peel
1 tbsp canola oil
1 tsp sesame oil
Creamed mash potato (whichever style you perfer - I recommend with standard lightly buttered mash with boiled garden grean peas)

Steps:

Place Tilapia in a marinade bowl or plate. Add all ingredients except the sesame oil and mash potato to the Tilapia. Cover and refrigerate for 20 - 40 min (max an hour)to marinade. Heat pan on low medium heat. Add the sesame oil and cook tilapia with the juices till it feels about cooked (2 to 3 minutes per side). There should be juices left in the pan since cooking is on low heat. Turn to medium-high and slightly brown burn the fish on both sides. It should be just slightly burned and crusted with the juices and marinade. (about a minute each side) Serve over or with the mash potatoes with your choice of salad.