Recipe type: Main
- 4 tilapia fillets
- 2 limes
- 2 lemons
- ½ red onion
- 1 large clove garlic
- Kosher salt
- 1 avocado
- 1 lime
- ½ lemon- appr. 3 Tbsp. lemon juice
- 1-2 large clove of garlic (to taste)
- ¼ red onion
- 1 cup minced cilantro
- Kosher salt
- Squeeze lime and lemon juice onto the fillets of tilapia, then sprinkle kosher salt evenly on both sides.
- Sautee the onion and garlic on medium heat for a minute, then add the fish to skillet.
- Cook on each side approximately 3 minutes.
Cilantro Topping (Easy to make ahead up to 24 hours in advance):
- Chop avocado, onion and garlic—mix with cilantro and the zest of the lime and the lemon.
- Juice the lime and the lemon and add kosher salt to taste in the mix.
- Stir and let sit at least ½ hour in the fridge to blend the flavors.
- For a little extra kick, add one minced jalapeno pepper that has been de-seeded and de-veined (where most of the heat of the pepper is kept).
- Serve the fish over rice with the dressing on top.
People ask why I don’t put black pepper on the fish before cooking it, but studies have been done that show the flavor of uncooked pepper compared to cooked pepper is must fresher and hotter. Like most things, black pepper mellows somewhat when heated and can often become bitter if cooked too high. If you want pepper, I suggest adding it at the very end rather than on the fillet before cooking.