Directions: |
Directions:You can use fresh or frozen tilapia in this recipe (if frozen, thaw before cooking). There is no need to take the temperature of the thin halves of the fillets; they will be cooked through by the time they are golden brown. Briefly soaking the dried oregano in warm water and vinegar helps soften it and release its flavor.
For the fish:
1. Place tilapia on cutting board and sprinkle both sides with salt. Let sit at room temperature for 15 minutes.
2. For the chimichurri: While tilapia rests, combine hot water, vinegar, and oregano in medium bowl; let stand for 5 minutes. Add parsley, cilantro, garlic, salt, and pepper flakes and stir to combine. Whisk in ¼ cup oil until incorporated; set aside.
3. Pat tilapia dry with paper towels. Using seam that runs down middle of fillet as guide, cut each fillet in half lengthwise to create 1 thick half and 1 thin half.
4, Heat 2 tablespoons oil in 12-inch nonstick skillet over high heat until just smoking. Add thick halves of fillets to skillet. Cook, tilting and gently shaking skillet occasionally to distribute oil, until undersides are golden brown, 2 to 3 minutes. Using thin spatula, flip fillets. Cook until second sides are golden brown and tilapia registers 130 to 135 degrees, 2 to 3 minutes. Transfer tilapia to serving platter.
5. Return skillet to high heat. When oil is just smoking, add thin halves of fillets and cook until undersides are golden brown, about 1 minute. Flip and cook until second sides are golden brown, about 1 minute. Transfer to serving platter. Top fillets with ¼ cup chimichurri and serve, passing remaining chimichurri separately. |
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