Looking for a fast, inexpensive, and tempting weeknight meal? Epicurious member Leah Hook of Reading, Massachusetts, has a fish dish that’s just the ticket. The breaded tilapia fillets are quickly seared in a hot pan, and then drenched in a sauce made from orange juice and sriracha sauce and served over brown rice. “Don’t stress about whether the flour sticks evenly to the tilapia,” Hook says. “The idea is that some flour will stick on some parts of the fillet, and those parts will soak up the tasty sauce.”

　　

Ingredients

Makes 4 servings

　　1/3 cup all-purpose flour

　　1/2 teaspoon salt

　　1/2 teaspoon freshly ground black pepper

　　4 (6-ounce) tilapia fillets

　　1/4 cup olive oil

　　1 medium onion, thinly sliced

　　1/2 cup orange or orange-pineapple juice

　　2 tablespoons lemon juice

　　2 tablespoons finely grated fresh ginger

　　1 tablespoon sriracha sauce

　　2 tablespoons unsalted butter

　　

Step 1

In a shallow bowl, whisk together the flour, salt, and pepper. Coat the tilapia fillets in the flour mixture, shaking off any excess.

　　

Step 2

In a large skillet over moderately high heat, heat 2 tablespoon of the oil until hot but not smoking. Carefully add the fillets and cook for 3 minutes. Flip the fillets and continue cooking until firm to the touch, about 2 minutes. Transfer to a platter and cover to keep warm.

　　

Step 3

Wipe the pan clean, add the remaining 2 tablespoons oil, and place over moderate heat. Add the onion and sauté, stirring frequently, until tender, 6 to 7 minutes. Add the orange juice, lemon juice, ginger, and sriracha and bring to a simmer. Whisk in the butter, then remove the sauce from the heat, spoon over the tilapia, and serve immediately.

　　The Epicurious Cookbook