Here's my newest recipe, which I concocted myself and named after my neighborhood, which I may, this weekend, cook at 11:00PM:
Tilapia Weyland:
sprinkle fresh tilapia fillet with natural sea salt and wait until the salt is no longer visible and the flesh glistens;
melt butter in skillet over LOW flame (note: do NOT sauté!);
dredge fillet in all-purpose flour, shaking off excess, and place in skillet;
sprinkle with cracked black pepper, garlic powder, and a squeeze from the heels of a sliced orange ("heels" meaning, when you're slicing an orange into 1/4 inch slices, the end pieces that are left that don't contain all that much flesh);
flip over when the opaque zone of the fish's flesh has climbed up to past the halfway point of the thickest part of the fillet, and then continue frying until, very soon after the flip (possibly less than a minute), the sound in your skillet becomes loud (
i.e., the hot butter is no longer cooking the flesh but has begun to sear the outside);
IMMEDIATELY plate, and serve with pressed organic apple juice and buttered dinner rolls!
