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Recipe from: justataste Image credit: |
Pan
Fried Tilapia & Edamame Succotash
“Welcome to
my first ever fish fry!”
Ingredients:
For
the Pan Fried Tilapia:
¼ cup
all-purpose flour
2 teaspoons
seafood seasoning
1 teaspoon
salt
½ teaspoon
fresh ground black pepper
1½ pounds
fresh tilapia fillets
2 Tablespoons
canola oil
2 Tablespoons
butter
1 teaspoon
chopped garlic
2 Tablespoons
lemon juice
2 Tablespoons
freshly chopped parsley leaves
For the
Edamame Succotash:
2 Tablespoons
canola oil
1 medium
onion, diced
2 teaspoons
chopped garlic
Salt and
freshly ground black pepper
1 (10-oz.)
bag frozen shelled edamame, thawed
1 (10-oz.)
bag frozen yellow corn, thawed (or substitute fresh)
Directions:
For
the Pan Fried Tilapia:
Preheat the
oven to 300º F.
Combine the
flour, seafood seasoning, salt and pepper in a shallow baking dish.
Light coat
each side of the tilapia with the flour mixture.
Heat the
canola oil in a large skillet over medium-high heat.
Shake off
excess flour from tilapia and place it in the skillet.
Pan fry until
golden brown, about 2 to 3 minutes per side.
Place the pan
fried tilapia on a baking sheet lined with paper towels and keep it warm in the
oven while you prepare the sauce.
To prepare
the sauce, reduce the heat to low and add the butter to the pan the tilapia was
cooked in.
Once melted,
add the garlic, lemon juice and parsley.
Sauté for 2
minutes.
Place the
fillets on a serving dish and top with sauce.
Serve with
Edamame Succotash (recipe below).
For the
Edamame Succotash:
Heat the
canola oil in a large pan over medium heat.
Add the
onions and garlic, season with salt and pepper to taste.
Sauté for 2
minutes.
Add the
edamame and the corn and sauté for 4 minutes until the ingredients are heated
through and the onions are translucent.
Serve with
Pan Fried Tilapia or your favorite main dish.
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