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Our Sunday dinner menu for this week was quite simple: seared scallops, broiled tilapia, sautéed bok choy, and coconut rice. The longest part of dinner preparation was the time spent waiting for the rice to cook in the rice cooker. While many Sunday dinners consist of hours spent letting pots simmer on the stove or meats roast in the oven, this was a nice way to end the weekend. The day was dedicated to other things, besides cooking, until thirty minutes prior to dinner.
With a couple tilapia fillets on the menu, I wanted to find a simple, yet tasty, way to cook the fish. I prefer not to have my fish fried, and I didn’t feel like breading it and baking it. Baking it in that manner usually results in a soggy underside to the fish, which isn’t really desirable. So I considered how best to deliver a fillet that was moist without being greasy. Broiling seemed like the best option.
Having cooked tilapia in this manner, I have discovered my new favorite way to cook white fish. A little olive, a hint of salt and pepper, and a quick cook under the broiler produced flaky, flavorful fish that was enjoyed by all.
- 4 4-oz. tilapia fillets
- 1 Tb. olive oil
- salt & pepper
- Preheat broiler.
- Spray broiler-safe baking sheet with nonstick cooking spray.
- Coat tilapia with olive oil, rubbing on both sides.
- Place fillets on baking sheet and sprinkle tops with salt and pepper.
- Place pan 4-6 inches under broiler, and allow to cook for 6 minutes.
- Remove and serve immediately.
