Wulf's Kitchen: Turmeric-Coated Suncoast Tilapia
Sometimes you want to make a complicated recipe with fancy components. Sometimes you just want to get dinner on the table — something delicious, fast and really easy. Here Suncoast tilapia from Florida gets a rub of ground turmeric, a sprinkle of salt, then a quick trip to the frying pan. The turmeric adds a rich golden color and a touch of warmth to the flavor of the fish.
Tilapia gets a bad rap, mostly because there’s so much bad tilapia on the market, but a good piece of well-farmed tilapia is easy to like. With a mild flavor and meaty texture, it’s a versatile crowd-pleaser, even for fussy eaters.
- 1 fillet of Suncoast Tilapia (increase as desired, depending on how many people you’re feeding)
- 1 tablespoon (give or take) ground turmeric
- Kosher salt, to taste
- Oil, for cooking
On a plate, give the tilapia fillet a generous coating of ground turmeric on the top side and use some of the excess turmeric that falls on the plate to dust the back side of the fish too. Sprinkle all over with a little kosher salt or sea salt.
Heat a tablespoon or two of oil in a nonstick skillet on medium or medium-low. (Keeping your heat low will make the fish take a few minutes longer to cook, but it won’t stink up your kitchen.)
Place the tilapia top-side down in the oil and cook until the fillet has changed color and becomes opaque a little more than half way up the side of the fish. Then, turn the fillet and cook for a minute or two more on the other side.
Turn off the heat and let the fish finish cooking in the pan while you toss a salad and fill your wine glass.