Lemon Tilapia

I have lately realized just how much one’s taste buds change over time. Take childhood for instance, you couldn’t force me to eat shrimp or avocados. I ran away from red meat like it was my enemy. My sister and I even refused to eat the green (aka spinach) tortellini because we thought it was made out of slime. Yet finally the day came when I realized fish sticks were not just a brand of chicken fingers. They were…get this…FISH!

It was around that time in my childhood that I started to abandon my fear of fish. I was that 11 year old girl ordering salmon off the menu, and craving shrimp from our favorite Chinese restaurant. Salmon, tuna, and shell fish by far top my list of favorite seafoods to eat and cook. But I never quite wrapped my taste buds around the concept of flaky white fish like tilapia, perch, and red snapper. Their delicate flavors didn’t do much for me. I want food that packs a punch.

So the other day I went to the grocery store to find red snapper on sale. I tossed my old notions of boring white fish out the window and decided to infuse my meal with adventure. The following is a quick marinade I used to enhance, not mask, the delicate nature of the fish. Feel free to test out this recipe, and also mix it up. For instance I would suggest substituting lime for lemon, cilantro for parsley, etc.


1 7oz red snapper filet, scales removed
3 Tbs extra virgin light olive oil (you don’t want too much taste here)
1 Tbs dried parsley
1/2 tsp dried thyme
Juice of 1/2 lemon
Zest of 1/2 lemon, grated
1/2 tsp ground black pepper
1 tsp kosher salt
1 Tbs fresh parsley (optional, garnish)

Mix olive oil, parsley, thyme, lemon juice, lemon zest, pepper, and salt in a sealable container. Toss fish to coat. Cover and refrigerate 2-4 hours.

I recommend cooking over a lower and slower heat to keep the flesh delicate. Sprinkle with fresh parsley and a dash of fresh lemon juice before serving.


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