One of the my favorite fish to grill is tilapia. I love the white flavorful meat still oozy hot for dinner. But I never thought tilapia would flake so easily and would fall off the grates, that’s often the problem with this fish. If I only had one entire tilapia fish that keeps falling off the grates as it cooks, I wonder what would happen to the fish the moment I serve it. 🙂 Tilapia is a tender fish with meat that is firm enough to get a nice grill without flaking – that’s what I know!
Now that we know that tilapia can be delicate when grilled, it’s just ideal to always brush a little oil (sesame oil is best) around it before putting on the grill, or grease the grill properly to prevent the flesh from sticking into the grates.
I also have began putting my tilapia in a foil before grilling. This way, you’re 100% sure the fish will come out whole and will be served intact.
To begin with, pan roast technique means searing a fish steak such as tuna, swordfish, or halibut at high temperature for a couple of minutes on each side to seal in the juices and form a crust on the outside. Then you can complete the cooking process in an oven set at 400° F until the steak reaches your preferred stage of doneness. Find how pan-roasting fish steaks make among the most fantastic fish meals.
Probably professional cooks pan roast fish fillets routinely as a way to intensify their flavor, but I discovered the benefits by accident after buying a gorgeously fresh cod filet that turned out to be very thick in one area and quite thin in another.
- 2 tuna steaks, about 1- to 1 1/2-inch thick
- 1 lemon, juiced
- 1/4 cup chopped tarragon leaves
- 2 tablespoons chopped Italian parsley leaves
- 1/2 tablespoon minced garlic
- salt and freshly ground pepper
- 1 tablespoon regular olive oil
Pat dry the tuna steaks with paper towels. In a bowl, mix lemon juice with tarragon, Italian parsley leaves, and garlic. Add a pinch of salt and a few rounds of ground black pepper. Marinate for 30 minutes. Heat pan for 1 minute, pour in olive oil, and continue heating pan for 2 more minutes. Pan-fry tuna steaks for 3 minutes. Then transfer to a plate and serve with strawberry tarragon relish.
To make the relish:
Combine 1 tablespoon balsamic vinegar, 1 teaspoon brown sugar, and 1 teaspoon soy sauce. Add 2 tablespoons chopped fresh tarragon. Toss in 12 to 15 strawberries (quartered). Chill and serve with your steaks.