Sautéed Tilapia with Cilantro Chimichurri
Appears in Cook's Illustrated January/February 2019
WHY THIS RECIPE WORKS
We quickly cooked mild-tasting tilapia in a nonstick skillet over high heat to maximize flavorful browning without overcooking and drying out the fillets. We found that this fish is firm and resilient enough to cook over aggressive heat wit...