One of the perks of living in Florida is fresh fish! I love nothing more than coming home with fish we caught that day and making a fresh and healthy dinner. Pete came home on Friday with a ton of redfish from a work fishing trip, which we substituted for the tilapia (you can substitute any flaky, white fish and it will still be amazing). The next day I made blackened fish tacos for lunch. Wow! They were definitely better than any restaurant fish taco I’ve had. Keep an eye out for that recipe!
Makes 6 servings.
2 Tbsp fresh parsley, coarsely chopped
Juice of 1 lime
1 1/2 lbs tilapia fillets or other flaky white fish
1 tsp seasoned salt
4 tsp flour, divided
3 Tbsp Kelapo Coconut Oil, divided
1/4 cup white wine
Preheat large saute pan on med-high heat 2-3 minutes.
Place salt and 3 teaspoons flour in zip-top bag; shake to mix. Add fish to bag; seal tightly and shake to coat
Place 1 Tbsp Kelapo in pan, then add fish; cook 3 minutes. Add 1 Tbsp Kelapo to center of pan and flip fish. Cook 3 more minutes or until fish is golden and flakes easily. Transfer fish to serving plates.
Add wine, 1 Tbsp Kelapo, 1 tsp flour, and lime juice to pan. Heat and stir 1-2 minutes or until thickened. Stir in parsley and serve sauce over fish.
Serve with your favorite veggie to round out the meal.