Skillet Herbed Tilapia
Egyptians farmed this fish 3,000 years ago and it was
prevalent in the Nile River. However, it is now farmed in
the southern United States and is carefully controlled so
that it does not enter other bodies of water as they can
quickly overpopulate and deplete important resources for
other fish. The meat is typically white, although the red
skinned tilapia may have a reddish tint to the meat. Cooked
meat is opaque. A brown colored meat will result from red-
skinned fish if the tilapia is not skinned deeply enough.
The firm, flaky texture of tilapia has a sweet, mild flavor.
Makes 4 servings
1/2 cup butter 4 tilapia fillets lemon pepper 1 teaspoon
fresh chopped basil 1 teaspoon fresh chopped tarragon
2/4 cup lemon juice
3/2 cup white wine 1 lemon, sliced 4 parsley sprigs
Melt butter in non-stick skillet. Season tilapia with dash
of lemon pepper and cook fillets over medium heat until fork
tender (about 2 minutes each side). Remove fish from
skillet. Add herbs to butter and cook for about 1 minute
until aromatic. Stir in lemon juice and wine. Plate the
tilapia and pour herb sauce over filets. Garnish with
parsley and lemon slice.
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