An extremely easy and refreshing entrée! It pairs well with Israeli Couscous with Mediterranean Style Ingredients as shown below or try Lemon Rice with Fresh Dill . If you can’t get the lemon infused olive oil use regular olive oil and lemons. However, I highly recommend the infused oil because it will give you a smoother lemon flavor. The type of lemon infused olive oil that I am using can be purchased on-line at Spicewood Food Company. The recipe ingredients reflect a single serving. Increase amounts to accommodate your desired menu.
1 – 4 oz. tilapia fillet rinsed and patted dry
Kosher salt and pepper to taste
1 tablespoon of lemon infused olive oil
1 teaspoon of fresh dill minced or more depending on taste
If serving fish with suggested side dish make it prior to making the fish. Lightly season cleaned and dried tilapia with a dash of kosher salt and pepper. Heat 1 tablespoon of lemon infused olive oil in a small skillet over medium high heat. Once oil is sizzling, place tilapia in pan. Sear covered for 2 minutes on each side and remove from skillet. Place on top of side dish if using and serve immediately.
Try Pomelo Sauvignon Blanc (California), Brancott Vineyards Marlborough Sauvignon Blanc (New Zealand), Procrastinate Chardonnay (California), Saint Arnold Texas Wheat with a lemon wedge (Houston, TX),Paulaner Hefe-Weizen (Germany) with lemon wedges or try my Limoncello Martini.
When making any of our gluten-free recipes take care in reading the labels of any packaged or canned products. If there is a label on anything you are using, read it or ask to make sure that it is indeed gluten-free. Many products vary in ingredients from brand to brand. Some examples of this can be found when looking at the labels of soy sauce, mustard, distilled vinegar, and even chicken broth.