kumquat & Lemon Tilapia
very good served over brown and wild rice pilaf.
kumquat & Lemon Tilapia
very good served over brown and wild rice pilaf.
Cooking Instructions
- 1
Thinly slice the kumquats and lemon. Reserve 1/4 of the lemon for 1-2 Tlb. of reserve lemon juice.
- 2
Arrange fish fillets on plate and lightly season both sides with celery salt.
- 3
Using a frying pan, heat 2 Tbl. of coconut oil at medium heat. Vegetable oil may be substituted.
- 4
Saute kumquat and lemon slices just until the juices are released.
- 5
Add the fish fillets to the pan and gently coat the fish with the fruit. Add a dash of salt if desired.
- 6
Cook at medium heat for 3 minutes each side.
- 7
Check for doneness. Fish should be all white and flaky.
- 8
Squeeze reserved lemon juice over the fish. Add more or less depending on your taste.
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