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A delicious and light dish with flaky white tilapia fish, lots of orange and lemon, fresh green herbs, aromatic garlic, and a splash of heat. Serve this over couscous, quinoa, or mashed potatoes!
5 tilapia fillets (can substitute with cod)
1 lemon
3 oranges, divided
pinch of salt
pinch of Gefen Pepper
1/4 cup olive oil
5 cloves garlic, minced
2 tablespoons butter
1 teaspoon Manischewitz Honey
1/4 teaspoon chili pepper flakes (optional)
1/4 cup basil
1/4 cup parsley
1/2 tablespoon thyme
Rinse fish in cold water and place in a bowl.
Add the juice and zest of one lemon and one orange. (Zest your citrus first, then juice!)
Add a pinch of salt and pepper.
Let sit for at least 10 minutes, and up to 30 minutes, in the fridge.
Heat up the olive oil in a wide pan, and add the garlic cloves. Saute just until fragrant, before they turn golden.
Carefully add the fish, skin side down, to the pan with the garlic (you will have to work in batches). Reserve the marinade on the side.
Sprinkle the flesh of the fish with chili pepper flakes. Fry for about three minutes, until the skin is crispy, flip, and fry with the flesh side down another two to three minutes, or until cooked through. Transfer the fish to a plate.
To the remaining olive oil in the pan, add the butter, marinade from the fish, honey, and juice of the remaining two oranges.
Bring the sauce to a boil, stirring occasionally, and cook until it has thickened and boiled down a bit.
Add the basil, parsley, and thyme.
Serve the fried tilapia over your choice of side, and spoon over the sauce. Enjoy!
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