Well, as Chris stated: "this is sure lemony". And that it was. But for me, at least, it was a good amount of lemony. It was a nice tart and tangy vinaigrette. You know me, always trying to dress up my tilapia!! I've been meaning to try this recipe for a while now. I found it in my Food Network Favorites cookbook a few years ago. The picture always looked so damn good, but for some reason, I would skip over when planning my weekly meals. But, no sense dwelling on why it took me so long, the point is, I did it :) And the outcome? Fantastic! It definitely is tart, but what a good tart it is!!
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Tilapia with Lemon Vinaigrette
Adapted from Giada De Laurentis
4 tilapia fillets
salt and pepper
all purpose flour, for dredging (I used about 2-3 Tbls)
1 Tablespoon olive oil
For the Vinaigrette-
1 teaspoon lemon zest
1/4 cup lemon juice (about 2 lemons)
1/4 cup lightly packed Italian parsley
1 clove of garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup extra virgin olive oil
To make the vinaigrette: Blend the zest, lemon juice, parsley, garlic, salt, and black pepper together in a blender. With the machine running, gradually drizzle in the oil. Season with additional salt and pepper if needed. Set aside.
Sprinkle the fillets with salt and pepper and then dredge in flour. Shake off the excess. In a skillet, over medium-high heat, add 1 Tbls olive oil. When hot, add the fillets and fry until golden brown on both sides and just cooked through, about 3-4 minutes per side. Remove from skillet and top with vinaigrette. Enjoy!