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Wednesday, January 20, 2010

Pan Seared Tilapia with White Bar-B-Q Sauce

Never fear, ye non lovers of fish... the original recipe for this barbecue sauce was for chicken.  You can easily use the same spice mix on chicken and either pan fry it, grill it or bake it.

The sauce is what makes this dish.  I actually made this sauce last summer with a little recipe I like to call my "disaster" fish.  It would have had zero flavor if not for the sauce.  It's tart, tangy and .... well.... yummy :)

Pan Seared Tilapia with White Bar-B-Q Sauce
3/4 tsp thyme
3/4 tsp oregano
3/4 tsp sweet paprika
1/4 tsp onion powder
1/4 tsp salt
1/4 tsp pepper
lime or lemon juice
1 Tbls olive oil
4 Tilapia Fillets
For the sauce:
1/2 cup mayonnaise
2 Tbls white wine vinegar
1/4 tsp garlic powder
1/2 coarse ground pepper
1 tsp spicy brown mustard or Dijon mustard
1/2 tsp sugar
1/4 tsp salt
1 tsp horseradish

For the sauce:  Mix all sauce ingredients together until well blended.  Cover and store in the refrigerator until ready to use.

In a small bowl, mix the first 7 ingredients together.  Drizzle both sides of the fish with lime or lemon juice.  Evenly distribute the spice mixture on both sides of the all the fillets.

In a skillet large enough to hold all 4 fillets (or a smaller one that holds two at a time), heat olive oil over medium heat.  Add fish and fry about 4-6 minutes on each side or until the fish flakes easily with a fork. (You may need to adjust your heat so you don't burn the fish) Serve with sauce on the side.  Enjoy! 

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