I recently made this tasty dish using “Dover” sole that I bought at Trader Joe. Dover sole is Joe’s favorite fish, and while this may have been sole, the package said it was wild-caught in the United State, so it doesn’t seem likely that the fish actually swam over from Dover, England before being caught. I know Dover sole has become kind of a generic name, but we’re sticklers for accuracy around here!
No matter, this is a nice recipe that’s a good choice for a light summer supper, and it’s pretty easy to make. You could also use flounder or any other thin, mild, white fish.
Honey Lime Tilapia
Parve
This recipe comes from Mel’s Kitchen Café (www.melskitchencafe.com).
Ingredients:
4 tilapia fillets, about 4-5 oz. each
2 Tbs. lime juice (1 large lime)
Zest of 1 lime
1 Tbs. olive oil
1½ Tbs. honey
½ tsp. salt
½ tsp. black pepper
1 clove garlic, minced
½ cup all-purpose or whole wheat flour
¼ tsp. salt
¼ tsp. black pepper
1-2 Tbs. olive oil
Directions:
In a small bowl, whisk together the lime juice, lime zest, olive oil, honey, salt, pepper and garlic.
Place the tilapia in a gallon-sized Ziploc bag and pour the marinade over the fish. Press the air out of the bag and seal. Refrigerate the fish for at least an hour and up to 4 hours (lay the bag in a flat dish and turn it over once or twice during the marinading time).
Whisk together the flour, salt and pepper in a shallow dish like a pie plate. Dredge each tilapia fillet in the flour, coating both sides lightly, and set the fillets aside.
Heat the oil in a large nonstick skillet over medium heat until rippling and hot. Cook the fillets for 3 to 5 minutes per side without moving the fish while it cooks on each side. Adjust the cooking time as needed depending on the thickness of the fish and the heat of the skillet. Work in batches as necessary to avoid crowding the fish.
Serve immediately with lime wedges.
Serves 4
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