Seared Tilapia with Fried Jalapeno and Lemon - GF Print Email

4 tilapia fillets (also great with catfish, char, steelhead, trout, salmon, etc.)
Chef Mick's Chile Arriba! Sea Salt Seasoning
- or Tony's Harissa or Cajun seasoning, or your favorite blend
2 TBS olive oil (Picual preferred - see notes)
1 jalapeno, sliced
1 lemon, zest removed and cut into wedges
fleur de sel (sea salt flakes), optional

Season tilapia fillets generously on all sides with Chef Mick’s Chile Arriba! Sea Salt Seasoning - it would also be excellent with our Harissa Grill & Stir Fry, Cajun, or your favorite zesty blend. Preheat a large skillet over medium high heat.

Add oil to pan, swirl and add fish fillets, browning on all sides – about 6 minutes total cooking time. Meanwhile, fry jalapeno slices in oil alongside. Remove both fish and jalapenos to a rack.

Serve fillets over veggies, rice or potatoes topped with fried jalapeno slices and lemon zest and squeeze with remaining lemon wedges. – Chef Mick (Michaelangelo), --

Great with one of these recipes, also in our database:

Jalapeno Mashed Potatoes
Coconut Rice
Mango Rice
Mexican Rice


Chef's Note: I choose Picual olive oil for several reasons. 1) It tastes great! 2) This Spanish oil has the highest smoke point of any olive oil so it is the best choice for cooking, even low temp frying. Available at Tony's Markets. If you don't have it, I suggest blending olive oil and canola oil.


US or Costa Rica Tilapia is a sustainable choice - avoid imported

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