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If prepared with love and passion,
what a wonderful fish Tilapia can be 🙂
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- Heat a sauté pan over medium heat for a minute, then add a couple of tablespoons of clarified butter.
- Season the fish fillet to taste with kosher salt and cayenne pepper.
- Dredge the fish in flour and shake off any excess.
- Sauté fish for 2 to 3 minutes or until there’s a nice golden-brown color, then carefully flip it over.
Cook for another couple of minutes or until this side is golden-brown, too. - Remove fish from pan and place it on a warm plate.
- Add a chunk of whole butter to the pan and cook until it turns slightly brown.
- Now top the fish with few tablespoons of lemon juice and some chopped parsley , pour the hot butter onto the fish and serve right away.
Bon Appetit ! Life is Good !
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ChefsOpinion 
i have try a few types of fish, even though it is fresh water fish but the taste is same like seawater fish, the only things is how we marinade it.
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I’ve never been much of a Tilapia fan Chef. I know how popular it is; just run a baked Tilapia as a special some night, they will always fly out of the kitchen. I don’t mind cooking and selling Tilapia, but there’s something I’m always not satisfied with. I guess I’d much rather do a Dover Sole. Maybe its the time-honored ritual of de-boning the fish at the tableside and plating it up. I long for the by-gone days of truly gracious hospitality, excellent cooking and impeccable service standards.
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Yes indeed. With pan-fried peppery Asparagus and Au Gratin potatoes. I’m not altogether sure those days are really gone Chef. I worked my way through Los Angeles and Southern California for thirty years. I couldn’t help but reference in my book some of the great landmark destination restaurants there were, and those which had been. It is a rich and lavish history which the cadre of LA’s dedicated hospitality professionals are proud to be the associated inheritors of. The last time I de-boned a whole baked Dover Sole was 1991. I cooked for Chef Michael Roberts, sadly now deceased; at his restaurant Trumps, in West Hollywood. I did my usual French-styled flashy ritual with my two tablespoons. I think he was suitably impressed. Michael was generous with his praise that way. A good heart greatly missed. Do you prefer your Colbert in the usual prep of deep fried with the back opened?
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Deep fried, then bone strip removed, filled with colbert butter and persil frit.
long live the classic’s 🙂
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A-men to that Chef. I do so miss the classic presentations as only seen at four-star venues and above. The happiest and first fifteen years of my professional life and continued education began at the three-star level in French regional and Continental cuisines. Naturally, I am become rather jaundiced in my preferences.
Ancora Imparo.
Add some boiled baby carrots to those plate-sharing legumes of pan-fried asparagus and au gratin potatoes, it adds so much more color to the plate.
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