Pan Grilled Talapia Recipe
This recipe will take less time to cook than it does to heat up your Egg but the finished product is worth the effort. The amount of spices in this particular recipe is left up to your individual taste.
For this cook I am leaving the cast iron skillet on the shelf and substituting my Emile Henry Flame Top Tarte Tatin for grilling the filets. While traditionally used to prepare tarte tatin deserts the versatility of this cookware allows for some creativity and the size of this piece is the perfect replacement for my skillet with more evenly distributed heat and dishwasher clean up.
Ingredients
- Ingredients
- 1 ½ b. Tilapia filets (approximately 6)
- Enriched Flour
- Extra Virgin Olive Oil (EVOO)
- Paul Prudhommes Seafood Magic
- Extra Dry Vermouth
Directions
- 1.Add flour into a zip lock bag, drop in the tilapia and coat well. Place the fillets on a plate and coat each side with seasoning. Cover and refrigerate.
- 2.Fire Up your BGE to full flame on a raised grid (2â) and apply a heavy drizzle of EVOO to the pan letting the oil get hot and then drop in the tilapia filets. Carefully flip the filets with a spatula after 1 minute and then once again adding EVOO if necessary. When color has changed drizzle in 3-4 ounces of Vermouth, reduce heat, cover and let simmer for 2-3 minutes until Tilapia is flaky.
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