I came across this recipe today on Small Notebook. I just happened to have some Tilapia that I needed to cook, so it was perfect! The only change I made was making Collard Greens instead of a Spinach salad. Enjoy.
6:00 p.m. — Get out your non-stick skillet. The fish is going to come out with a tasty caramelized top, and you want all that goodness to stick to the fish, not the pan.
6:01 p.m. — Drizzle 2 Tablespoons of olive oil in your pan. Add the following ingredients to the oil:
- 1 Tablespoon balsalmic vinegar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
6:03 p.m. –Get out two fillets of fresh tilapia. I enjoy cooking this kind of fish because it’s mild, it’s thin so it cooks quickly, and the fillets are usually free of tiny bones. Each fillet is about 1/4 pound.
6:04 p.m. — Drag each fillet of fish in the oil on both sides, and then set them side by side in the pan on the stove. Turn the stove on medium-high heat.
6:05 p.m. — Sprinkle a little oregano and 1/4 teaspoon sugar on top of each fillet of fish in the pan. Every sweet dish needs a little salt, and every savory dish needs a little sugar. It gives the flavor a richness, so don’t skip the sugar.
6:06 p.m. — Loosely cover the pan with a lid to retain heat and help prevent splatters.
6:07 p.m. — While the fish is cooking, start the salad. Get out your dinner plates.
6:08 p.m. — Put some baby spinach on your plate. Add grapes and nuts. (It’s so quick since no chopping is needed for this easy salad.)
6:10 p.m. — About six minutes after you turned on the heat, flip the fish over. Let it cook for about 3 more minutes until it has a brown crust on both sides.
6:11 p.m. — Top your salad with your favorite dressing, and sprinkle a lit bit of salt and pepper on top.
6:13 p.m. — The fish is done! Place a fillet on your plate next to the salad.
6:14 p.m. — Fill up the water glasses.
6:15 p.m. — Bon appétit!