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Categories:Viewed: 89 - Published at: 5 years ago
Ingredients
- 2 tomatoes, seeded and chopped (about 2 cups)
- 1 small onion, chopped (about 1/2 cup)
- 2 tablespoons chopped fresh cilantro leaves
- 1 lime, juiced
- 1 tablespoon olive oil
- Minced fresh chile of choice, see Cook's Note*
- Canola oil, for frying
- 6 fillets of tilapia (about 6 ounces each)
- Sea salt and freshly ground black pepper
- Flour, for dusting
Method
- To make the salsa: Stir the tomatoes, onion, and cilantro together in a small bowl.
- Stir in the lime juice, olive oil and chile.
- Season with salt and pepper, to taste.
- Place in the refrigerator to chill while preparing the fish.
- Preheat the oven to 200 degrees F.
- Pour enough canola oil into a large frying pan to generously coat the bottom.
- Heat over medium-high heat until hot but not smoking.
- While the oil is heating, season as many of the fillets as will fit in the pan comfortably with salt and pepper.
- Dredge the seasoned fillets in flour to coat both sides and shake off the excess flour.
- Carefully slip the coated snapper into the hot oil and give the pan a little shake to prevent sticking.
- Cook until lightly golden on the underside side, about 3 minutes.
- Flip the fillets over and cook until the thickest part of the fillets are opaque at the center, 2 to 3 minutes.
- Transfer to a baking sheet and keep warm in the oven.
- Repeat with the remaining fillets, adding more oil to the pan, if necessary.
- Serve warm, passing the tomato salsa separately.
- *Cook's Note: The type and amount of chile you add to the tomato-onion mix is up to you: choose a milder chile, like serrano or jalapeno and remove the seeds before mincing for a milder result.
- Pick a fiery chile like Scotch bonnet or habanero and leave the seeds in for lots of fire.
