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Pan-Seared Tilapia Fillets (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
Ground Rice Chex cereal makes a great gluten-free flour for Tilapia filets. Photo: CC--Sebastian Freire
Celiac.com 06/14/2016 - This recipe for simple pan seared Tilapia filets is one of my favorites. It's a snap to make, and easy to pair with your favorites to deliver a tasty, memorable meal.
- 4 (4 ounce) fillets tilapia
- 1 cup ground Rice Chex cereal
- 1 tablespoon olive oil
- 2 coves garlic, as desired
- 2 tablespoons unsalted butter, melted
- salt and pepper to taste
Grind Rice Chex in a blender or crush finely in a plastic bag. I like mine very finely ground, almost powdered. Pour into a bowl and set aside.
Rinse tilapia fillets in cold water and pat dry with paper towels.
Season both sides of each fillet with salt and pepper.
Place the ground Rice Chex in a shallow dish; gently press each fillet with the ground Rice Chex to coat and shake off the excess.
Heat the olive oil in a skillet over medium-high heat. Add garlic, as desired, sauté momentarily, then add the tilapia in the hot oil until the fish flakes easily with a fork, about 4 minutes per side.
Brush the melted butter onto the tilapia in the last minute before removing from the skillet. Serve immediately.
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