Pan-fried Tilapia

The seafood spice mix is an essential element that adds flavor to fish dishes. This blend consists of dehydrated vegetables such as garlic, onions, tomatoes, parsley, pepper, red bell pepper, salt, and a dash of sugar, all of which are crucial for creating a symphony of tastes. We start by combining flour with salt, pepper, and two tablespoons of the fish spice mix, ensuring that each grain of flour is well-seasoned.

The tilapia fillets should be washed carefully, then placed on absorbent towels to dry completely. It is important for the fish to be dry so that it fries evenly. Once the fillets are well dried, they are generously coated in the flour mixture, making sure they are evenly covered.

In a pan, we add two tablespoons of olive oil and heat it over medium heat. Then, we carefully place the tilapia fillets in the hot oil. The fish fries for 3-4 minutes on each side or until it turns a golden, appetizing color. Once ready, we remove the fillets from the pan, place them on a platter, cover them with foil, and keep them warm.

In the same pan, we collect the leftover frying bits from the flour, add a little oil if necessary, and use a spatula to scrape them well. Then, we add the butter and put the pan back on the heat, stirring until the butter is completely melted. Finally, we add the finely chopped garlic and fry it for a minute to release its flavors. Once the garlic is browned, we take the pan off the heat and add the chopped parsley, giving the sauce a fresh and vibrant note.

Meanwhile, we boil 3-4 potatoes, cut into cubes. Once they are half-cooked, we remove them from the water and place them in the pan with the melted butter, stirring carefully to coat them evenly. Before taking them off the heat, we add crushed garlic, stirring for a few seconds to combine the flavors.

We serve the dish on a warmed platter, placing the hot potatoes in the center and surrounding them with the tilapia fillets. If the potato garnish is not to your liking, it can be replaced with a mixed salad or coleslaw. Many years ago, I used to make a very thick mayonnaise enriched with chopped garlic and dill, which became the perfect sauce for fish, accompanied by warm bread and a salad of raw vegetables. This recipe not only combines culinary tradition but also brings refined flavors to the table, ideal for any occasion.