Hello everyone!
I've started cooking pan-seared Tilapia with a fairly simple recipe (coated with Paprika, Garlic Powder, Salt, Pepper, Crushed Red Pepper Flakes) in oil. The flavor is not 'bad', but I feel that it's missing a bit of milder acidity to round it out.
I could add a lemon slice to squeeze, but I find that it tends to be a bit uneven — not terrible, but it's just hard to squeeze in a way that evenly coats the fish before serving.
I'm wondering if anyone has suggestions for a way to work some acidity into this dish to help balance the flavors? Should I add something to the oil, or zest to the coating, or.. Any suggestions are welcome; thanks in advance!
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