Sautéed Tilapia with Cilantro Chimichurri for Two
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Appears in Cook's Illustrated January/February 2019
We were skeptics, too—until we did our homework. The facts: Most tilapia is responsibly raised and features moist, firm flesh with a clean, mild taste.
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...
