Sautéed Tilapia with Cilantro Chimichurri for Two

Name: Sautéed Tilapia with Cilantro Chimichurri for Two
Yield: Serves 2
Ingredients: 2 (5- to 6-ounce), skinless tilapia fillets; 1/2 teaspoon, kosher salt; 1 tablespoon, extra-virgin olive oil; 1 tablespoon, hot water; 1 tablespoon, red wine vinegar; 1/2 teaspoon, dried oregano; 1/4 cup, minced fresh parsley; 2 tablespoons, minced fresh cilantro; 2 , garlic cloves, minced; 1/2 teaspoon, kosher salt; 1/8 teaspoon, red pepper flakes; 2 tablespoons, extra-virgin olive oil

Main Courses
Fish & Seafood
For Two
Weeknight

By Steve Dunn ･ Appears in Cook's Illustrated January/February 2019

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.

SERVES 2

TIME 50 minutes

Sautéed Tilapia with Cilantro Chimichurri for Two

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