Pan-fried Tilapia

Tilapia is a go-to protein for us during the week. I keep a bag of warehouse store filets in the freezer. I can pull 3 filets out of the freezer, thaw them quickly in the sink while I prep a side dish and have dinner ready in 30 minutes.

Pan-fried tilapia with onion couscous and tomato-cucumber salad.

Pan-fried tilapia with onion couscous and tomato-cucumber salad.

Tonight we enjoyed the fish with a side of onion couscous and a quick salad of garden fresh tomatoes, thyme, a cucumber from a co-worker and a quick vinaigrette.

Pan-fried Tilapia
Servings: 2
Prep time: 10 minutes
Total time: 15 minutes


  • 3 Tilapia Filets (thawed if frozen)
  • 1/2 tsp. sweet paprika
  • 2 Tbsp. unsalted butter
  • kosher salt and cracked black pepper


  1. Place thawed filets on a double-layer of paper towels. Blot dry with additional paper towels.
  2. Sprinkle the top side of each filet with salt and pepper. Sprinkle half (1/4 teaspoon) of the paprika over the filets as well.
  3. Place a non-stick skillet over high heat; add the butter and allow it to melt. Swirl the butter around the pan and then place the filet in seasoned side down. Reduce heat to medium.
  4. Allow the fish to cook, undisturbed, for 2 minutes. While fish cooks sprinkle the unseasoned side with salt, pepper and the remaining paprika.
  5. Using a wide spatula flip the fish and cook for another minute. Turn off the heat and serve.

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