Pan Seared White Fish with Lemon
INGREDIENTS
2-4 fresh tilapia filets (Cod or Mahi Mahi work well with this recipe also, but tend to be a bit thicker cut of fish, so increase the cooking time by a minute or two, each side)
Fresh squeezed lemon juice*
Olive oil*
Kosher salt* and freshly ground black pepper*
Garlic powder*
DIRECTIONS
Take the fish out of the refrigerator about 15-20 minutes before you plan to cook it. Pat it dry and put it on a plate. Squeeze the juice of a half to a whole lemon, depending on the thickness of your fish, over the filets. Rub the lemon juice into the flesh of the fish. Next, drizzle a little olive oil over the filets and rub the oil into the flesh of the fish. Sprinkle the filets generously with kosher salt and freshly ground black pepper. Add a small dash of garlic powder and let the seasoned fish rest at room temperature for 15-20 minutes.
When you’re ready to cook the fish, heat a dry cast iron skillet over high heat for a few minutes. Reduce the heat to medium-high and add the fish, pouring any remaining liquid from the plate over the top of the fish. Cook the fish, without moving, for 4 minutes. Flip the fish and cook for an additional 3 minutes. Remove the fish to a plate and let it rest for at least 5 minutes before serving. Enjoy!
