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Pan-Seared Tilapia Fillets (Gluten-Free)


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.

Ingredients:

  • 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

Directions:
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.

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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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