Pan-Seared Tilapia

This Pan-Seared Tilapia recipe combines the vibrant flavors of grated fresh ginger and garlic, harmoniously blended with the warm and aromatic essence of Somali Xawaash. Each tender tilapia fillet is generously coated in this fragrant marinade, ensuring every bite bursts with savory goodness. Pan-searing to perfection creates a crisp, golden crust while locking in the fish's natural juiciness. With a touch of salt for balance, this dish delivers a mouthwatering medley of flavors that's both satisfying and easy to prepare. Whether it's a busy weeknight or a special occasion, this pan-seared tilapia recipe is your ticket to a delicious and wholesome meal in no time. Serves 2

 

INGREDIENTS
 
2  bone-less Tilapia Fillets 
1  tablespoons (15g) grated Ginger
1  tablespoons (15g) grated Garlic
1  tablespoons Olive Oil 
1  teaspoon Somali Xawaash (or adjust to taste)
½ teaspoon Kosher Salt (or adjust to taste)
 

MICE EN PLACE

  1. Prepare the Marinade: In a small bowl, combine the grated fresh ginger, grated garlic, olive oil, salt, and Somali Xawaash. Mix well to form a paste-like marinade.
  2. Marinate the Tilapia: Place the tilapia fillets in a shallow dish. Spread the marinade evenly over the fillets, ensuring they are well coated. Use your hands or a spoon to do this. Cover the dish and let the fillets marinate in the refrigerator for at least 20-30 minutes. You can marinate them longer for a more intense flavor, up to 2 hours.


COOKING INSTRUCTIONS

  1. Heat the Pan: When you're ready to cook, heat a large skillet or frying pan over medium-high heat. Add a little additional oil if necessary to prevent sticking.
  2. Cook the Tilapia: Once the pan is hot, carefully place the marinated tilapia fillets in the skillet, skin side down if your fillets have skin. Cook for about 3-4 minutes on each side, or until the fillets are opaque and easily flake with a fork. The cooking time may vary depending on the thickness of your fillets.
  3. Serve: Transfer the cooked tilapia fillets to a serving platter or individual plates.