Malaysia Kini

Berita Viral Terkini Di Malaysia

HONEY LIME TILAPIA

This honey lime tilapia is unbelievably delicious. The flavor is so fresh and light and fantastic. Honey and lime basically belong to each other forever.
Admittedly, I’m a big time tilapia lover.

However I’m telling you, even if I didn’t love the fish, this flavor pairing and cooking method would convince me otherwise.
This honey lime tilapia is unbelievably delicious.
I’m no stranger to the honey lime flavor combo.
It’s trending presence in recipes is justified because honey and lime basically belong to each other forever and ever.
Even though this delectable, tender fish looks as if it’s been battered and fried, it’s actually a fairly healthful dish.


INGREDIENTS:
FISH AND MARINADE:
  • 4 tilapia fillets (about 4-5 ounces each)
  • 2 tablespoons lime juice (from 1 large lime)
  • Zest of 1 lime
  • 1 tablespoon olive oil
  • 1 1/2 tablespoons honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 clove garlic, finely minced

COATING AND COOKING:
  • 1/2 cup all-purpose or whole wheat flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1-2 tablespoons olive oil


DIRECTIONS:
  1. In a small bowl, whisk together the lime juice, lime zest, olive oil, honey, salt, pepper and garlic. Place the tilapia in a gallon-sized ziploc bag and pour the marinade on top of the fish. Press the air out of the bag and seal. Refrigerate the fish for at least an hour and up to 4 hours. It helps to lay the bag in a flat dish and turn it over once or twice during the marinading time since the marinade won’t completely cover the fish.
  2. Before cooking, whisk together the flour, salt and pepper in a shallow dish like a pie plate. Heat the olive oil in a large nonstick skillet over medium heat until rippling and hot. Dredge each tilapia fillet in the flour, coating both sides lightly. Cook the fillets for 3-5 minutes per side without moving the fish while it cooks on each side; this will ensure a more even browning. Adjust the cooking time as needed depending on the thickness of the tilapia and the heat of the skillet and work in batches if necessary so the skillet isn’t overcrowded.
  3. Serve immediately with lime wedges.

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