Tilapia Al Ajillo (garlic Tilapia)
You can do this with any white fish, sea bass is great this way. Fish is often served this way in the Canary Islands, though usually it is the whole fish instead of fillets. YUM!"My girlfriend and I both enjoye this recipe, despite the fact that I got the fish a little on the done side. I would deffinatley make this dish again." - marksman1122
Yield: 4 Ready in 45 minutes
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Tilapia Al Ajillo (garlic Tilapia) Preparation
1Season tilapia fillets with salt and pepper.
2Heat oil in a skillet over medium heat.
3Put fillets in first, and when they start to turn color a bit (after 1-2 minutes) add garlic slices.
4Continue cooking about 4 minutes or so, then flip fillets.
5Fry until cooked through, and fish flakes easily with a fork this will depend entirely on the thickness of your fillets, so you will need to watch them carefully.
6The garlic should turn a dark golden brown, but not be burned, if you notice that the garlic is starting to burn, spoon it over the fish, so it is no longer in contact with the pan.
7Serve with freshly squeezed lemon juice and garnish with chopped parsley.
20 min | 5 min prep |
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