Tilapia al Ajillo (garlic tilapia) Recipe

Tilapia al Ajillo (garlic tilapia) Recipe #57919

You can do this with any white fish, sea bass is great this way. Fish is often served this way in the Canary Islands, though usually it is the whole fish instead of fillets. YUM!

1 1/2	lbs tilapia fillets
4	cloves garlic, thinly sliced
3	tablespoons olive oil
	salt and pepper
	lemons, for serving
	chopped parsley (to garnish)

4 servings Change size or US/metric

20 minutes 5 mins prep

Season tilapia fillets with salt and pepper.
Heat oil in a skillet over medium heat.
Put fillets in first, and when they start to turn color a bit (after 1-2 minutes) add garlic slices.
Continue cooking about 4 minutes or so, then flip fillets.
Fry until cooked through, and fish flakes easily with a fork-- this will depend entirely on the thickness of your fillets, so you will need to watch them carefully.
The garlic should turn a dark golden brown, but not be burned, if you notice that the garlic is starting to burn, spoon it over the fish, so it is no longer in contact with the pan.
Serve with freshly squeezed lemon juice and garnish with chopped parsley.

Recent Reviews

Sondra Beth | my other reviews | e-mail me

This has lived up to all the reviews, and I am a critic. My husband responded by saying "That was goooood!" and he has never given a response like that to any fish recipe. I served this with Penne with Spinach and Pasta by evelyn/athens. This combination is absolutely wonderful. — Sep 11, 2005

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What's Cooking? | my other reviews | e-mail me

This dish is so simple and so perfect. I appreciate any dish that has such a short ingredient list yet so much flavor! I have prepared this dish many times - It also works with filet of sole. Sometimes I add a few more garlic cloves for extra flavor, though that's not necessary. — Sep 11, 2005

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Helpful Reviews

yogi | my other reviews | e-mail me

Delicious, easy, and healthy! I only had one thin tilapia fillet, which I knew would cook through very quickly, so I put one clove of sliced garlic in at the same time as the fish. They both were done perfectly. — Apr 17, 2003, 7 members found this helpful

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Donna Nemes | my other reviews | e-mail me

Was easy to make and delicious. My husband & kids ate it up and asked for more! It will definitely be a frequent meal at our house. — Jul 19, 2004, 4 members found this helpful

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Recipe posted: Apr 3, 2003

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Tilapia al Ajillo (garlic tilapia) Recipe #57919

4 servings Change size or US/metric

20 minutes 5 mins prep

Recent Reviews

Helpful Reviews

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