pan-fried tilapia


Store-bought tilapia is usually farm-raised. I never liked it much because it always had an unpleasant aftertaste. That doesn’t seem to be the case with these fresh fillets the local Walmart has been selling lately. I did not use (much of a) spice mix, flour or batter to dip these fillets, because imo that tends to overpower the mild flavor of the fish.

Some may disagree and will say this not ‘blackened’ (as in butter dip and spice mix,) but glazed. My answer to that: I do home cooking, not French cuisine. The use of that term has imo  been unfairly limited there. A glaze is a sauce. There is no sauce here, and all the sugars in the lime juice and cooking wine went into the (minimal) blackening.

Tilapia fillets are thin, and I like to treat them as a thin steak: high enough heat to get the blackening; but only for a fairly short time to push in enough heat to cook it through before it falls apart.


This is what you need for 2 servings:

  • 3 tilapia filets ( (about 1 lb.)
  • 2 limes
  • white cooking wine
  • S&P
Pic1: 'blackened' tilapia



Pic2: tilapia fillet, raw — 2019-04-22
Pic3: pan-fry hot — 2019-04-22
Pic4: served another day — 2019-09-03

See also: tilapia in tomato sauce.

See also: tilapia in tomatillo sauce.