Coriander-Crusted Pan-Seared Tilapia Recipe

• 9g Tea&Grill BBQ green tea seasoning
• 4 tilapia fillets (about 150g each), skin removed, cleaned and patted dry
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1/4 cup chopped fresh cilantro (coriander)
• 1/4 cup chopped green onions
• 1/4 cup fresh lemon juice
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh parsley, for garnish
• 1/4 cup thinly sliced red chili peppers, for garnish (optional)
• 1/4 cup thinly sliced green onions, for garnish

• Pat the tilapia fillets dry with paper towels. In a small bowl, combine the minced garlic, grated ginger, chopped cilantro, and chopped green onions. Mix well.
• Rub the olive oil all over the tilapia fillets, then rub the herb mixture onto the fillets, ensuring they are evenly coated. Season the fillets generously with salt, black pepper, and 5g of the Tea&Grill BBQ green tea seasoning. Let the fillets rest at room temperature for 10 minutes to allow the flavors to penetrate.

• Heat a large skillet over medium-high heat. Add the seasoned tilapia fillets and sear for about 3-4 minutes per side, or until the fillets are golden brown and the fish is cooked through and flakes easily with a fork.

• In a small bowl, combine the fresh lemon juice with a pinch of salt and black pepper. Mix well.

• Transfer the seared tilapia fillets to a serving plate. Drizzle the lemon juice mixture over the fillets. Garnish with chopped fresh parsley, thinly sliced red chili peppers (if using), and thinly sliced green onions.
• Serve immediately, enjoying the tender, flavorful tilapia with the bright, zesty lemon and cilantro crust.