Heat Olive Oil in heavy skillet, in the meantime, coat Tilapia Fillets with Olive Oil and Season heavily with Jamaican Jerk Seasoning
Fry Tilapia over medium high heat until done
Serve with Pineapple Coconut Mango Tequila Sauce
1 bag Rainbow Salad or Angel Hair Cole Slaw
1 jar Robert’s Reserve Onion Blossom Horseradish Dip
Mix enough Onion Blossom Horseradish Dip with Salad to coat and to your desired taste.
Chill and Serve.
Excellent with Blackened Tilapia or as garnish for Fish or Shrimp Tacos.
Heat enough oil to coat bottom of heavy skillet over medium high heat
Rub Tilapia fillets with generous amout of Olive Oil and Season with Peppercorn Garlic Rub.
Place in hot oil and fry for about 3 to 4 minutes on each side, or until fish is done.
Serve with Robert’s Reserve Pineapple Coconut Mango Tequila Sauce as condiment.
Serve with Onion Blossom Cole Slaw.
One pound Tilapia Filets
1 Package Frozen H-E-B Select Green Beans
1 cup uncooked Rice
4 teaspoons Sesame Oil
Cookwell & Company Teriyaki Glaze
Adam’s Reserve Sesame Seeds
Cook rice according to package directions and set aside.
Heat green beans according to package directions and pat dry.
Cut fish crosswise into one inch thick slices. Place sesame oil in a large skillet or wok over medium high heat for three minutes, add fish and stir fry for two minutes or until fish is almost done.
Add green beans; stir fry for two more minutes or until fish is done. Pour Teriyaki Glaze over mixture and toss to incorporate and coat.
Serve over rice with garnish of sesame seeds.
