4 tilapia fillets, 6 to 8 oz. each, or other firm white-fleshed fish
1 lemon
Parsley, fresh chopped or dried
Paprika
Salt and pepper to taste
Olive oil
Place the fish skin side up on a plate. Drizzle with a little olive oil and rub all over. Turn to the other side.
Sprinkle the juice from half of the lemon over the fillets; reserve the other half.
Sprinkle with the parsley, paprika, salt and pepper. Drizzle with a little more olive oil.
Place skin side down on a hot grill and cook until the fish is done and flaky.
Serve immediately, with wedges of the reserved lemon.
3 comments:
Wow ! what an interesting blog.Thanks for sharing this information.Your information is really informative for us.
Nice blog on Tilapia fillets.
Keep sharing more & more.....
Can add more ingredients to the recipe for a new taste and the flavor...
Crab claws
thanks Dennis, like the aquamarine seafood also
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