Pan Seared Rosemary Lemon Tilapia

• 0.8 lbs of Tilapia Filets ( 0.2 lbs per fillet)
• 1 to 1.5 tbsp rosemary leaves plucked
• 2 tbsp coriander leaves
• 1 tbsp thyme leaves cut fine
• 1 tbsp dill leaves cut fine
• 1/4 cup cooking white wine
• 1 tsp pepper
• 1 tsp kosher salt
• 1/4 cup lemon juice
• 1 tsp grated lime peel
• 1 tbsp canola oil
• 1 tsp sesame oil
• Creamed mash potato (whichever style you perfer - I recommend with standard lightly buttered mash with boiled garden grean peas)

1. Place Tilapia in a marinade bowl or plate.
2. Add all ingredients except the sesame oil and mash potato to the Tilapia.
3. Cover and refrigerate for 20 - 40 min (max an hour)to marinade.
4. Heat pan on low medium heat. Add the sesame oil and cook tilapia with the juices till it feels about cooked (2 to 3 minutes per side).
5. There should be juices left in the pan since cooking is on low heat.
6. Turn to medium-high and slightly brown burn the fish on both sides. It should be just slightly burned and crusted with the juices and marinade. (about a minute each side)
7. Serve over or with the mash potatoes with your choice of salad.

tilapia filets, rosemary, coriander leaves, thyme, dill, cooking white wine, pepper, kosher salt, lemon juice, lime peel, canola oil, sesame oil, mash

Taken from www.epicurious.com/recipes/member/views/pan-seared-rosemary-lemon-tilapia-50034741 (may not work)