Tilapia with Salsa

In recent years my local grocer began carrying Tilapia, an economical mild tasting white fish, firm enough for several kinds of seafood recipes.  Since I try to serve fish one or twice a week, I watch for sales then stock up.

I've used it in fish chowders, made it blackened like blackened salmon, or baked with a mayo Parmesan topping, but the easiest way is sauteed and topped with warm salsa.  I'm all for attractive, fast, and easy when it comes to cooking, so I probably make it this way more often than any other way.

Tilapia with Salsa

4 Tilapia fillets 3 to 4 oz. in size

flour for dusting

salt and pepper

2 Tabs. each oil & butter for frying

1 to 1-1/2 cups of salsa

parsley for garnish

Heat skillet on medium high with mixture of oil and butter.  Salt and pepper fillets and dust or lightly coat with flour.

Frying about 2-3 minutes on each side until cooked and lightly browned.  Place on serving platter. Meanwhile, warm salsa and spread over fillets before serving. Top with sprinkle of parsley or other herb.

With this dinner I served a salad and fried red potatoes.

Estimated Cost: $5.00 or less; $1.25 per serving or less.

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