Sautéed Tilapia with Cilantro Chimichurri for Two
Why This Recipe Works
We quickly cooked mild-tasting tilapia in a nonstick skillet over high heat to maximize flavorful browning without overcooking and drying out the fillets. We found that this fish is firm and resilient enough to cook over aggressive heat without falling apart. Dividing each fillet into a thick and a thin portion and sautéing them separately allowed for more precise cooking and even browning. Finishing with a cilantro chimichurri sauce added flavor and richness to this lean fish.