Green Door Hospitality

Adventures in Everyday Entertaining

Impromptu Entertaining: Pan-Fried Tilapia with Honey Orange Sauce

Pan Fried Tilapia with Honey Orange Sauce

Fish is a great dish for Impromptu Entertaining because you can defrost it much quicker than taking other meats out of the freezer.  I always keep some fish fillets on hand for just such occasion.  The pan-fried technique shown here is really a combination of frying and baking.  And with the breadcrumb coating it locks in the flavors of the fish, without the heavy batter and calories of true fried fish.  I then topped the fillets with the wonderful Honey Orange Sauce that I talked about last week!

If serving more or less people, just adjust the flour and bread crumbs for the dredging.

Pan-Fried Tilapia with Honey Orange Sauce

  • 4 tilapia fillets
  • Kosher salt, to taste
  • Cracked black pepper, to taste
  • 1 egg
  • 1/2 Tbs water
  • 3/4 cup flour
  • 3/4 cup bread crumbs
  • Olive oil
  • Honey Orange Sauce

Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.

Salt and pepper to taste the tilapia fillets on each side.

Lay out three deep plates or shallow bowls (I think pie plates actually work excellent for this).  In the first one put the flour.  In the second beat the egg and the water together until smooth.  In the third put the bread crumbs.  Dip each tilapia fillet first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.

Heat about 1 Tbs of olive oil over medium-low heat in a saute pan.  Add one tilapia fillet at a time and cook for 2 minutes on each side, until browned.  Place on the sheet pan with the parchment paper.  Once all the fillets are browned, place the sheet pan in the oven and cook for 15 minutes, or until the internal temperature of the fish has reached 145 degrees.

Top each fillet with Honey Orange Sauce.  Garnish with orange slices and parsley if desired.

25 comments on “Impromptu Entertaining: Pan-Fried Tilapia with Honey Orange Sauce

  1. apuginthekitchen
    April 1, 2013

    Love tilapia, and love the sauce. Delicious!!

  2. Cloches & Lavender
    April 1, 2013

    This looks great and sounds sooo good, I will have to try this on grilled or sauteed scallops.


  3. Looks delicious ….

  4. leaner by the lake
    April 1, 2013

    I’m under doctor’s orders to bring meat back into my diet and fish/seafood is where I’m starting. This looks amazing. Can’t wait to try it out!

  5. Fae's Twist & Tango
    April 1, 2013

    I remember your Honey Orange Sauce! This sounds very delicious. Yum!

  6. now at home mom
    April 1, 2013

    Oh! this looks so good in the picture Kenley! 🙂

  7. Home Seasons
    April 1, 2013

    This was exactly what we pictured when you first posted your honey orange sauce last week!

  8. Mama's Gotta Bake
    April 1, 2013

    I love tilapia, and will have to give this a try!

  9. Humble Foodie
    April 1, 2013

    Kenley, I really like the idea of impromptu entertaining. An old friend from the neighborhood I grew up in came to mind recently and her mom was the queen of impromptu entertaining. You could always be sure that her house would have fresh baked cookies, an extra place at dinner, a spare pair of snow pants in the winter, or whatever you needed. Simple recipes that use easily on-hand ingredients are so helpful! The tilapia looks delicious.

    • Green Door Hospitality
      April 2, 2013

      Thank you! And yes, it is always great when one is prepared for entertaining on the fly. And really, it doesn’t take much — just keeping basic ingredients on hand. 🙂

  10. gotasté
    April 2, 2013

    Kenley, this looks delicious! I love the crust. How does frying and baking differs from just frying the fillets through?…danny

    • Green Door Hospitality
      April 2, 2013

      Thanks Danny! Frying them for just a few minutes on each side lock in the flavor and the moisture. And then the baking finishes off the cooking process — in less time and less hassle than if you did the whole thing in the pan. That being said, you can do the whole thing in the frying pan if you would like. Just need to keep more of an eye on it, and depending on the quality of your fry pan, it may take longer and have more potential for drying out because of it.

      • gotasté
        April 3, 2013

        Thank you very much for the detail information Kenley. I didn’t know fish can be cooked the same way like red meat. Will sure to give it a try.


      • Green Door Hospitality
        April 3, 2013

        Glad I could be of help Danny! 🙂

  11. Yum! I’m just getting more and more comfortable eating fish…and Mark wants to have me branch out from salmon to tilapia. This sounds like something we’d both enjoy! And we’re in Florida, so the oranges are fresh and plentiful! Thanks for sharing the recipe.

    • Green Door Hospitality
      April 3, 2013

      I think you’ll enjoy this Lauren. The tilapia has a mild flavor and when you pair it with the coating and the sauce, it really is yummy (even for the hesitant fish eater).

  12. Pingback: Week in Review: We Can Dance if We Want To | Green Door Hospitality

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