Crispy Pan-Fried Tilapia with Lemony Baby Arugula Salad


Serves 1. Multiply as necessary.

1 8-oz tilapia fillet
1 tablespoon butter
2 tablespoon olive oil
sea-salt or kosher salt
Freshly ground black pepper
3oz baby arugula greens
1 clove garlic
Juice of 1 lemon
Extra-virgin olive oil (use something good and fruity for the best flavor)
2 lemon wedges, for garnish (optional)

Rinse the tilapia fillet and pat dry with a paper towel, removing as much moisture as possible. Add the butter and olive oil to a medium skillet and place over medium-high heat. While it heats, season the tilapia generously on both sides with the sea-salt and black pepper.

Once the oil is hot, place the tilapia in the pan and let cook for 2-3 minutes or until golden and crisp on the pan side. Make sure that it is golden and crisp before flipping; if it isn't, leave for another minute or so until it is. Flip and cook on other side for another 2-3 minutes. (Again, until it is golden and crisp. It will be fine to eat if you don't wait, but that crust is where all the flavor is. Wait for it. It's worth it!)

While the fish cooks, place the arugula greens in a large bowl. In a smaller bowl or glass, whisk together the lemon juice with the second amount of olive oilĀ  and the crushed garlic clove. Drizzle dressing over the salad and toss well to coat (remove the garlic clove). Season with salt and pepper.

Placed the cooked tilapia on top of the salad and drizzle on the pan juices. Garnish with 2 lemon wedges and serve immediately.

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