This pan-fried Tilapia dish may look plain, but the sauce—made with ginger, garlic, white wine vinegar and chili—easily makes up for it. You’re gonna want to make extra, guaranteed.
Pan-Fried Tilapia with Garlic and Ginger
- 4 Regal Springs Tilapia fillets
- ½ cup fresh ginger chopped
- 5 garlic cloves chopped
- 2 green onions sliced
- ¼ cup olive oil
- 2 tbsp white wine vinegar
- 1 chili pepper chopped
- 2 limes cute into wedges
- salt and pepper to taste
- 2 cups basmati rice
Cook the rice as usual.
Meanwhile, in a food processor or blender, mix the ginger, garlic, green onions, olive oil, vinegar and chili pepper.
Rinse Tilapia in water and pat dry with a paper towel. Liberally cover each side of the fish with the garlic-ginger sauce.
Add olive oil to a fry pan over medium-high heat. Sauté Tilapia until cooked, roughly 3-4 minutes per side.
Spoon equal portions of rice onto four large plates. Top each with one Tilapia fillet. Garnish with lime wedges and a small dollop of garlic-ginger sauce.
Calories are per serving.