Fried Tilapia with Butter Sauce and Blackberry Cauliflower

IMG_1938Tilapia is one of those cheap fishes that is just a go-to item when it’s on sale at the grocery store!  There’s a lot that can be done with it.  I got a little bit more gourmet with this dish but it was delicious.  I made this one completely gluten free by using gluten free oat flour.  I served it up with cauliflower made special with the use of a blackberry olive oil.


tilapia filets

1/2 cup gluten free oat flour

1 tsp red sea salt (Yep, gotta be the red salt to make this perfect!  You can get it at most specialty stores and some regular grocery stores now, too.  In a pinch, use another gourmet salt like Himalayan Pink. )

1 tsp regular olive oil

1 lemon, cut in half (1/2 the juice for fish, 1/2 the juice for cauliflower)

2 to 3 cloves garlic – chopped

1/8 cup chopped parsley (Italian or regular)

2 tbs butter

As much cauliflower as you wish

4 tbs blackberry olive oil


For fish, dredge the fillets in oat flour mixed with the red sea salt. Add a little pepper, if so desired.  Make sure each side is coated well and shake off excess flour.  Set aside.

Start cooking the cauliflower over medium to high heat in a skillet, drizzled with the blackberry olive oil.  I personally cooked the cauliflower with half the olive oil for about 10 minutes then added the other half for the last 5 minutes or so of the cooking time.  This seems to keep the exciting flavor of the blackberry olive oil fresher.  In that last 5 minutes, also add the lemon juice.

Once the cauliflower has cooked for ten minutes, heat up a tsp of olive oil until it is smoking in a skillet, then cook the fish for 2 to 3 minutes per side or until it flakes.  When cooked on both sides, remove the fish and either let it sit or place it in the oven to keep it warm.  I found that it took just a moment to create the sauce for the fish it was fine sitting for two minutes on plates on the counter.

In the skillet you cooked the fish in, melt the butter then add the garlic, parsley and the rest of the lemon juice.  Saute for 2 minutes and serve over the fish.  If the sauce seems like it isn’t enough for your fish, add another tbs of butter.


I love the color on the cauliflower when using the blackberry olive oil.  If you don’t have blackberry olive oil or it isn’t available in a store near you, you can simply crush a couple blackberries in with your cauliflower and add regular olive oil.  For those of you in the Pasadena, CA area, there is a fantastic little store in Old Town called Beyond the Olive. That’s where I buy all my infused olive oils and bread dips.  For those of you not local, here’s the website!  This is one of my favorite stores in the beautiful city of Pasadena.  Anyone who has picked up books from my Christiana series will know how often I mention Pasadena.  I seriously adore it.


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