This is just to give it a touch of coating to it, and we have got a nice saut pan here on about medium high heat. Now you don't want to put too much on there, so what we are going to do, is just pat it dry. Now I have got a little bit of just regular flour here. So just lightly seasoned it again with salt, after I pulled it out of the brine, patted it dry.
You can take a few more minutes to take your time. But it also gives you a lot of leeway and makes the fish lot more forgiving in the cooking process. The purpose of brining is that it injects the fish with the salt, seasoning it throughout, thus giving it a great sense of moisture, as well, highlighting the natural flavors within. You just mix that together, and then you drop the tilapia fillets into the water and let them sit for about seven minutes, because they are pretty thin, it takes that about that amount of time. What we have done, is taken about a quarter of cold water, two tablespoons of kosher salt and one tablespoon of sugar. Brining is a technique that I use for almost every kind of fish with the exception of tuna. It can go with almost any kind of preparation, and today we have got this nice sort of New England inspire sort of Autumn fall dish here, so we have got the tilapia fillets, which we have brined, and I will tell you a little bit about that after I season them up here. So we have got this tilapia fillet, which is a very very versatile fish. You want to learn more about that, go to. The Blue Ocean Institute highly recommend that we eat more tilapia, it is a vegetarian fish and has very or little no environmental impact in the farming, because of it's closed-cycle aquaculture system. To tell you a little bit about tilapia, what we are cooking with today is a domestic tilapia. So we are going to start up on the tilapia. We have got our parsnips in the back burner here, just soaking up the sauce that we have already glazed them with. Barton Seaver: Hi, I am Barton Seaver, and today we are making Pan Seared Tilapia Fillet with glazed parsnips and a sweet garlic sauce, and right now in this segment we are going to start showing you how to cook the tilapia.
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