Tilapia is a mild-tasting white fish, which is why many people who don't ordinarily like fish tend to like tilapia. It can be cooked in a wide variety of ways including baking, frying, grilling and broiling.
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Things you need
- Olive oil
- Lemon wedge
Defrost the fillet overnight in the refrigerator, leaving it in its original packaging. Or, to quickly thaw the fish, place the wrapped frozen fillets in a bowl. Put the bowl in the sink and turn on the faucet. Allow a stream of cold water to defrost the fish; this should take about 20 to 30 minutes.
Remove the fish from the packaging and rinse it thoroughly with cold water.
Season the fillets with salt and pepper.
Heat a large skillet. Add a tablespoon of olive oil or butter, depending on your preference.
Cook the fillets on medium-high heat. Turn the fillets over after two to three minutes and cook for another two to three minutes. A fillet thicker than ¾ inches will need to be cooked longer. When cooking frozen tilapia, the fillets are done when they are lightly golden in appearance.
Garnish with a wedge of lemon. Serve with steamed vegetables and/or couscous.
Tips and warnings
- For added flavour, try cooking frozen tilapia with chopped garlic and lemon juice added to the olive oil. Before serving, add chopped cilantro.
- Tilapia can be marinated, but it should be marinated for less than half an hour as the consistency of the fish can change.
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