Pan-Seared Tilapia with Lime
This dish is both pleasing to the eye and the palate with its colorful array of red and yellow peppers, onions, lime, and cilantro.
4-5 tilapia fillets
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 small white onion, thinly sliced
1/2 cup cilantro, chopped small
1/2 teaspoon salt
Dash of pepper
whole wheat pastry flour
Juice of 1 lime
1 lime, quartered
1/2 cup Kalamata olives, halved lengthwise
2 tablespoon olive oil
Brown rice (if desired)
Defrost tilapia (still in plastic) in bowl of cool water. Weigh down with ceramic bowl if necessary. Meanwhile, slice bell peppers, onions, and olives. Chop cilantro. Squeeze juice from 2 limes.
Important: lay tilapia on cutting board, and press all water out with paper towels. Do this several times until paper towels come out dry. Season tilapia with salt and a little pepper. Dredge in flour, then shake off.
Heat 1 Tbsp. olive oil in large skillet over medium heat. Sauté onions and peppers for 6-7 minutes, until tender. Add lime juice, cilantro, and olives, and cook for 1 minute. Season with salt and pepper to taste. Remove from heat, and transfer pepper mixture to plate.
In same pan, heat 1 Tbsp. olive oil over medium heat. When sizzling, add tilapia. (Do not crowd. Cook two batches if necessary). Sear tilapia on one side for 4 minutes, without moving it. Carefully turn fillet over, and cook for 2-3 minutes more.
Serve with brown rice and lime wedges.