Sautéed Tilapia with Cilantro Chimichurri | America's Test Kitchen
We were skeptics, too—until we did our homework. The facts: Most tilapia is responsibly raised and features moist, firm flesh with a clean, mild taste.
Keywords
- Fish & Seafood
- Weeknight
- Main Courses
Ingredients
- 4 (5- to 6-ounce) skinless tilapia fillets
- 1 teaspoon kosher salt
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons hot water
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1/2 cup minced fresh parsley
- 1/4 cup minced fresh cilantro
- 3 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 1/4 cup extra-virgin olive oil
More Like This
Sautéed Tilapia with Cilantro Chimichurri for Two | America's Test Kitchen
americastestkitchen.com
Sautéed Tilapia | America's Test Kitchen
americastestkitchen.com
Sautéed Tilapia with Chive-Lemon Miso Butter | America's Test Kitchen
americastestkitchen.com
Sautéed Tilapia for Two | America's Test Kitchen
americastestkitchen.com
Sautéed Tilapia with Chive-Lemon Miso Butter for Two | America's Test Kitchen
americastestkitchen.com
Cilantro Tilapia Recipe - Food.com
food.com
Lime-Cilantro Tilapia Recipe: How to Make It
tasteofhome.com
Cilantro Lime Tilapia – CanCooker
cancooker.com