Moroccan Tilapia with a hint of Mexico

Success with Tilapia!

I like Tilapia. Frankly, it's probably one of my favorite white fish. However, there a only a few recipies that I like to do at home that are reliable. This past Friday night, I was tired and impatient and wanted to try something more risky and it was perfect. Here we go.. adapt as necessary:

• Take three filet of Tilapia of good size (total of about 1lbs). They should be ice-cold, almost frozen.
• Thoroughly cover both sides of each filet with Moroccan dry run, I used . Put about 1tbs of olive oil in a non-stick skillet and heat on high for a pan searing.
• Sear thoroughly on each side (90 seconds) so that both sides are crispy.
• Place the filets on a broiler pan and crush blue corn tortilla chips and sprinkle the crumbs on the top side -- one heaping handful of uncrushed con-chips per filet.
• Apply about 0.5 to 1 tbs of lime juice on top of the crushed chip.
• Bake for approximately 14 minutes at 350 (or until done).