Tilapia with Lemon Dill "Almost Aioli"

My whole family loves fish.  The kids have tried a lot of different types of fish, and two of their favorites are tilapia and catfish. (These two varieties happen to be a little easier on the wallet, too!) Here's a simple preparation that lends itself to a quick weeknight meal! 


*This tilapia recipe is peanut-free, tree nut-free, dairy-free, egg-free, and shellfish-free. As always, check this ingredient list and your local products to make sure that this recipe is allergy safe for your family and/or friends! *Substitute rice flour for all-purpose flour for a gluten free dinner! 

Ingredients:
tilapia fillets
unbleached all-purpose flour (replace with rice flour for a wonderfully crispy and gluten free dinner!)
kosher salt
freshly ground black pepper
red pepper flakes
Olive oil

Veganaise
lemon (juice and zezt)
fresh dill

Directions:

1. *First  make the "Almost Aioli." My ratio is about a cup of Veganaise to one lemon (zest and juice), with 2 heaping Tablespoons of roughly chopped dill.  If you like more or less dill or lemon, adjust to suit your taste! Whisk together and let sit in the fridge, covered, while you are cooking the fish.  This will allow the flavors to meld together. (This is a great step to involve even your littlest helpers!)
2. *In a pie plate, whisk together about a cup of flour, 1 tsp salt, 2 tsp black pepper. and a pinch of red pepper flakes. 
3. In a skillet, heat 2 Tablespoons of olive oil over medium heat. 
4. *Dredge a fish filet in the flour mixture on both sides.  Place gently in the skillet.  (I usually do three fillets at a time, just don't overcrowd the pan.) (Reserve this step for older children who understand stove top safety, and have cooked in a skillet before. Constant supervision is recommended.)
5. Cook for 3-4 minutes,  or until the edges of the filet are opaque. Flip and cook another 2-3 minutes until the fish is cooked through. 
6. Remove fish fillets to a cooking rack to allow extra oil to drip off.
7. Repeat until all the fillets are cooked.
8. Serve with a dollop of "Almost Aioli" and Cole Slaw! Click HERE for my egg-free, dairy-free recipe! 

 As always, from The Allergy Safe Kitchen, I wish you "Good Cooking, and Safe Eating"!