Tilapia with Sriracha Remoulade



i make fish twice a week or at least I try to. My kids love it, I love it, my hubby loves it and I can have dinner on the table in  about 15 minutes. Cooking fish properly, can be tricky but when mastered.. WOW! I’d take it over a steak any day of the week.

the key to cooking fish is really not that difficult, in fact… its really very simple. Start with fresh fish (I know, even though we think were buying it fresh, it has been previously frozen) just make sure you dry the fish very very well on paper towels. That way, you’ll get a nice browning and it won’t stick to the pan. But don’t forget, start with a hot pan then add the oil, heat it, then place the seasoned fish in the pan. If the fish is water logged, it’ll steam then stick to the pan, creating a mess when you try to flip it.

i coated this tilapia in flour, which helps in making a nice golden brown crust, paired it with a spicy sriracha remoulade… Oooh boy, it’s crazy good.

sriracha is a Thai hot chili sauce that lends the perfect, vinegary spice to this sweet, salty, lemony,  garlicky, mayo based remoulade. This French, Thai influenced condiment is also equally delicious on burgers, grilled chicken or sliced flank steak.

try using a fish spatula when cooking the fish, it’s really worth it. It flips your fish delicately, keeping the fillet intact. I love my fish spatula so much, I use it for everything, even pancakes.

Tilapia with Sriracha Remoulade

recipe by shereen pavlides

© 2012 Tweet and Eats


for the remoulade:

1 cup light mayonnaise

3 sweet gherkins – minced (1/4 cup)

1 tablespoon drained capers – rinsed, chopped

zest of 1 lemon, 1/2 tablespoon freshly squeezed juice, cut remaining into wedges

1 teaspoon sriracha

1 garlic clove – minced

kosher salt / freshly ground black pepper

for the fish: 

1 1/4 pound tilapia (about 3 fillets) – pat dry

1/4 cup flour

3 tablespoons canola oil

2 tablespoons unsalted butter – room temperature

2 tablespoons chopped parsley



for the remoulade:

in a medium bowl, add first 6 ingredients and season with a pinch of salt and 2 turns on the pepper mill. Stir well to combine.

for the fish:

season fish on both sides with 1 teaspoon salt and 3 turns on the pepper mill. Dredge fish in flour on both sides, shaking off the excess.

heat 12-inch frying pan over medium-high heat. Add oil. When oil is heated, add fish (blood line side, facing up). Sauté until golden, about 3 minutes. Flip. Sauté until golden and cooked through, 2 -3 minutes. Add butter. Spoon melted butter over top fish. Remove from heat. {Note: remove fish from pan, using a fish spatula so it doesn’t fall apart}

divide fish among 3 – 4 plates with desired amount of remoulade, dolloped on top. Garnish with parsley and lemon wedges.


prep: 10 minutes

cook: 6 minutes

serves: 3 – 4

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