Recipe Details

Ingredients

• 1 1/2 pounds tilapia (4 fillets)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• ½ cup all-purpose flour (or cornmeal, for gluten-free)
• ¼ cup olive oil, for pan frying
• Finely chopped Italian parsley, for garnish
• Lemon wedges, for serving

Description

1. In a small bowl, combine the garlic powder, onion powder, smoked paprika, and kosher salt. Pat the tilapia dry and sprinkle all sides with the seasoning. Place the flour on a plate, then dredge the fillets in flour until it coats all sides.
2. Heat a large skillet over medium high heat and add the oil. When the oil is hot, add the tilapia and cook for 3 minutes, until the bottom is browned. Flip the fish and cook an additional 2 to 3 minutes until the fish is browned (adjust based on the thickness of the fillets). Tilapia is cooked when the internal temperature is 140°F when measured with a food thermometer.
3. Remove from the heat and sprinkle with the parsley. Serve with lemon wedges for spritzing.