life is a long and difficult journey…be sure to stop now and then for a little snack

Tonight’s Supper! Pan-Crusted Tilapia with Avocado & Crab Salsa

on January 30, 2013

Folks have asked…and here it is…one of my favorite meals…tonight, I served it with a side of sweet potato.  (No worries if you don’t like avocado, you can omit it. 🙂 )


Pan-Crusted Tilapia with Avocado & Crab Salsa

 Serves 3

 6 Tilapia fillets

1 avocado, peeled, seeded and chopped into small cubes

Juice of 1 lime

½ cup diced red pepper

½ cup slivers of red onion

½ cup diced red tomato (use yellow tomato if you have it – I Iike it better for color)

1 T minced parsley

1 small can of crab meat (lump is better but flaked works well too)

3 T extra virgin olive oil

½ cup flour

4 T butter

White wine


Black pepper

Cayenne pepper


In a medium bowl with a lid, combine the avocado, lime juice, red pepper, onion, tomato, parsley, crab and olive oil.  Then season to taste with the cayenne pepper, salt and black pepper.  Mix gently but well; cover and put in fridge to chill. (You can even make this part an hour or so ahead and the flavors will marry a bit more but don’t leave too long because the veggies will get mushy.)

Put the flour on a plate and season to taste with the salt, black pepper and cayenne pepper.  Wet the fish with water (or wine) and then gently cover the filets in the seasoned flour.

In a large fry pan, heat the butter over medium high heat and slowly add the wine (enough to barely cover the bottom of the pan) and mix.  Gently shake the fillets free of excess flour and pan fry fillets for 3-5 minutes per side until golden crusted and fully cooked.  Serve immediately topped with a generous serving of the Avocado & Crab Salsa.


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