Pan-grilled tilapia

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wwltv.com

Posted on June 22, 2011 at 3:12 PM

 

Take a couple of fresh tilapia fillets, liberally brush them with extra virgin olive oil, sprinkle them with a little Kosher salt and fresh ground black pepper, drizzle ‘em with finely grated Parmigiano Reggiano, and pan grill them until toasty.  Then cover them with a made-from-scratch fresh tomato and fresh basil reduction and serve them alongside a big ol’ bowl of N’Awlins creamed potatoes and a cold green salad.  That’s fine dining, suh!

 

The Fish:

6-8 fresh tilapia fillets
1/2 cup extra virgin olive oil
2 teaspoons salt and pepper mix
2 teaspoons garlic bread seasoning (or garlic powder)
1 cup grated Parmesan cheese

First, heat a heavy, 12-inch, non-stick grill pan, which you’ve lightly coated with olive oil. 

Then, while the pan is coming up to about a medium high temperature, place the tilapia fillets on a sheet of freezer wrap on the countertop and pat them super-dry with a couple of layers of paper towels. 

Now liberally brush each one on both sides with the remaining olive oil, sprinkle each one lightly with the salt and pepper mix and the garlic bread seasoning, and delicately scatter on a coating of Parmesan cheese. 

Then place the fillets into the hot grill pan, lower the heat to medium, cover with a tight-fitting lid, and sauté the fish until thoroughly browned on one side. 

At that point, gently flip the fillets over with a spatula.  Cover the pan again and brown the fish equally on the opposite side.  When they are perfectly cooked (toasty on the outside yet barely flaky on the inside), carefully remove them to a warming platter and begin making the sauce.

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The Sauce:
¼ cup extra virgin olive oil
4 cups fresh tomatoes, peeled, seeded, and chopped
6 sprigs of fresh basil, julienned
1 tsp. Frank Davis Sicilian Seasoning
2 tsp.  salt and black pepper mix
2 tsp. fresh garlic, minced

Start off by taking a 4-quart, non-stick Dutch oven and heating the olive until sizzling. 

Then drop in the fresh tomatoes and sauté them—stirring continually—until they soften and practically liquefy. 

At this point, add the basil, the Sicilian seasoning, the salt and black pepper, and the minced garlic and stir everything together until fully blended. 

Now reduce the heat to low, cover the pot tightly, and gently simmer the concoction until it becomes silky and smooth.

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