Hello, my name is Javier Quiroga with To Your Taste Catering and today we are going to be showing you how to make a very, very simple dish. It's Tomato Caper Tilapia. It's phenomenal, you can make it for your girlfriend, boyfriend, husband or wife, it's very, very simple. Right now, I am going to show you how to make the Tilapia.
If you are making the full dish from start to finish, now would be a good time to start boiling your hot water. Don't burn your hand too much. Alright you can buy these Tilapia fillets at your regular super market. Sometimes they come pre-packaged in the frozen section too which is very, very good. It's a good fish and they normally come full like this. What we are going to do now—sometimes you might want to cut off a little bit of the fat of the fish, but it's not really necessary because as I said they form these, so they are a pretty good shape. Alright, so again the reason why we are cutting these in half is for the presentation at the end of the dish, what we are doing we going to cut this straight down here okay, all the way through, so you get two pieces of fish, alright.
So, we are going to do this to all of these guys here, right there. And again, this fish is very, very good. It's a firm fish and is very, very tasty, especially once we show you the sauce we are going to make with this. It's just phenomenal. Alright, so once you get all these pieces cut and again one full fillet will be enough for one person because we will be presenting these later on a little nicer on the plate. You want to go ahead and just get some flour. You don't need to season the flour, salt, pepper, nothing. We are going to add that little later on to that.
So we would just go ahead and just lightly dredge the Tilapia here, on both ends, okay. As you can see, it's not a lot of flour, so even if you are watching your weight a little bit, it really helps out, because it's not a lot flour, not too many carbohydrates for that. While you are doing this, also you want to get your pans hot, you already have your hot water boiling and now we are going to start this pan here, all right, there you go. If you had a hair, you might have burned it.
So that's why I don't have the hair. Alright, so we are going to go ahead and get this pan little bit hot, okay and again, you don't want to use too much, just enough to coat the bottom of the pan, so it's not a lot oil for that and again you want to make sure that your pan is hot, because once it's hot, it's going to give it a nice crust on both ends of the Tilapia. So you are not frying the Tilapia, all you are doing is sautéing on both the ends, okay. So, that's going right now, we are still dredging these beautiful pieces of Tilapia and the --, the reason why we are flouring it is, again so we can get a nice crust on it. You could just go ahead and throw them in the oven if you would like, but that's another show.
For this one here, we are just going to do this, that's ready, alright. Now our pan is hot, as you can see it's a little bit steaming, you don't want to get too hot, but just hot enough and now we are going to have to lay them out. When you do this, make sure you—when you lay them, lay them away from you, so you don't get any splatter back in case you have some oil coming in, okay. So very gently, you should be able to get probably four pieces in here, so perfect for a dinner date of two, perfect, and there you go, alright.
And what we are doing here, we are going to get both sides of the Tilapia, nice and crispy and again remember a little while ago, we didn't flour the or we didn't salt the or season any of the flour, so we are going to do that now, once we turn them over.
This as I mentioned to you before this is very simple dish, very quick dish, that can be made, you are going to see, it's going to take probably about a minute, or one minute on side of the Tilapia, the hardest part is probably getting the pasta to cook, that's the hardest part to do. So you will know your Tilapia is getting a little bit nicer once it will be almost ready. You'll see that it starts to create a crust on the side and you can see it cooking up a little bit, so you will see and once that's ready we are going to turn that and see, done, like that.
Now you don't need to flour—I mean no need to add any more oil unless needed. So that looks great like that, okay. And now once you turn it over that's where you want to salt it a little bit, okay. Little salt and a little pepper. I like to use the finely ground pepper, again that's your preference, you want to use the course one or not. So that one is cooking right now and the water is almost boiling to and also want one thing I needed to say before you do want to salt your water and you want to do a heavy, heavy salting on that, almost like sea water because that's going to be the only time you are going to have a chance to be able to salt your noodles, your pasta.
So that's almost ready working that too. So we are going to finish making the Tilapia now. They are almost done on both ends and we are going to take them out into a paper towel, just to get some of the olive oil that they were cooking on them, alright and if you see how beautiful those look, see that's a little hot, but that looks really nice there, the one here another one here. This is perfect and again if you get two Tilapia's at your fishmonger, at your supermarket whatever, that's plenty for two people and it's really, really great. So you have your Tilapias here, okay and they are being cooked already. Eat them like that, if you like, but wait till you get the sauce, okay. Coming up next, we are going to show you guys how to make the tomato caper sauce, which is very, very simple and it's just delicious to die for, okay. See you soon.
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