Recipe Spy's Notes:
This recipe was used to promote the Texas agriculture industry by the Texas Department of Agriculture. Therefore, several ingredients include the word "Texas" and can be substituted with common kitchen ingredients.
Tilapia Ingredients:
2 T. Texas olive oil
4 to 6 tilapia filets from Texas
Salt and freshly ground black pepper (or try a Greek or Cajun spice blend)
Dressing Ingredients:
2 cups plain yogurt
2 cucumbers, peeled, halved from top to bottom, seeded and sliced
3 to 5 garlic cloves, minced
1 tsp. each salt and freshly ground black pepper
Juice of 1 lemon
Several sprigs of dill, chopped
Procedure:
Heat Texas olive oil in a large sauté pan over a medium-high flame. Season the side of the filet that is up. Once oil is hot, place tilapia, seasoned side down in the pan and season the other side of the tilapia. Cook the fish for about two-and-a-half minutes per side (or until done). While the tilapia is cooking, combine the yogurt, sliced cucumber, salt, pepper, lemon juice and dill. Serve atop the sautéed fish.
To serve:
Serve this dish with cooked Texas orzo that’s been seasoned, and then drizzle with Texas extra virgin olive oil.
Recipe Type: Authentic
Recipe Author: Chef Michael H. Flores
Chef's Background: Graduate of the Culinary Institute of America, New York, 2003
Cookbook Author: "My Family, My Friends, My Food"
Specializes in Eclectic Mexican and Continental cuisine
Original Photograph By: Tracey Maurer Photography
Photograph Retouched By: Recipe Spy
Source: http://www.gotexan.org/Portals/1/doc/pdf/publications/oliveoil_recipe_final.pdf
Tilapia Ingredients:
2 T. Texas olive oil
4 to 6 tilapia filets from Texas
Salt and freshly ground black pepper (or try a Greek or Cajun spice blend)
Dressing Ingredients:
2 cups plain yogurt
2 cucumbers, peeled, halved from top to bottom, seeded and sliced
3 to 5 garlic cloves, minced
1 tsp. each salt and freshly ground black pepper
Juice of 1 lemon
Several sprigs of dill, chopped
Procedure:
Heat Texas olive oil in a large sauté pan over a medium-high flame. Season the side of the filet that is up. Once oil is hot, place tilapia, seasoned side down in the pan and season the other side of the tilapia. Cook the fish for about two-and-a-half minutes per side (or until done). While the tilapia is cooking, combine the yogurt, sliced cucumber, salt, pepper, lemon juice and dill. Serve atop the sautéed fish.
To serve:
Serve this dish with cooked Texas orzo that’s been seasoned, and then drizzle with Texas extra virgin olive oil.
Recipe Author: Chef Michael H. Flores
Chef's Background: Graduate of the Culinary Institute of America, New York, 2003
Cookbook Author: "My Family, My Friends, My Food"
Specializes in Eclectic Mexican and Continental cuisine
Original Photograph By: Tracey Maurer Photography
Photograph Retouched By: Recipe Spy
Source: http://www.gotexan.org/Portals/1/doc/pdf/publications/oliveoil_recipe_final.pdf