Bubba’s Citrus Tilapia



Catch from his first fishing trip, 1975


Bubba's all grown up now, but when he has the appetite for a light seafood dinner, he turns to tilapia.  It is the perfect fish that you can dress up or down, depending upon your taste buds and the occasion. It can even convert that non-seafood lover you know. 

Tilapia recipes vary from spicy to mild; remember, he loves spicy and hot as in his chili (see Nov. 21st post) and enchilada (see Jan. 12th post) dishes.  This one falls close to the middle.  It is a hugely popular fish and due to its mildness, it needs extra help.  Bubb is a lover of seafood and fish and he knew just how to help this tilapia out with a wonderful citrus flavor combining orange juice with lemon and a little added tang with the ginger.  If you like more of a kick, add a little more ginger and garlic. 

Tilapia is very adaptable and any number of combinations works with it; base it on what is on your cabinet shelf and in the refrigerator, even adding chopped pecans for a unique twist.  It also has the added bonus of being a healthy, good protein, low-calorie fish.   And, last but not least, it is absolutely delicious!   This is a very easy and delicious creation!


Bubba’s Citrus Tilapia



Ingredients:

1 pound tilapia (2 fillets)
2 tablespoons flour
1 tablespoon olive oil
1 tablespoon butter
Salt and pepper, to taste
1/2 - 3/4 cup orange juice
1 lemon, quartered
1 teaspoon ground ginger
½ teaspoon paprika
1 teaspoon garlic powder
  
Method:

Quarter the lemon.
Place olive oil and butter in skillet on medium heat.
On a plate, dredge tilapia in flour.
When the oil & butter have melted, add tilapia to skillet.
Season with salt and pepper.
Cook about three minutes each side until golden.
Remove fish, add orange juice and ginger to skillet.
Squeeze lemon quarters into skillet.
Turn heat up and stir until it starts to thicken (2-3 minutes.)
Return the tilapia back to skillet, cook for a couple of minutes on each side.
Place on platter and serve.


It is a guiltless feast!


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