Summer Recipe: Sustainable Pan-Seared Tilapia


**This is a sponsored post in collaboration with Latina Bloggers Connect and Maseca. All opinions are my own.**

by Linda Castillo

I am the first to admit that I am not the best cook in my family.  In fact, I consider myself a work in progress when it comes to my cooking skills but I am always willing to try preparing a new dish.

I had the chance to create a summer recipe for Maseca® Centroamericana. Keeping true to my mad chef skills, I wanted to create a recipe that was easy, quick, and tastes good. And since it is summertime, I wanted a dish that was not too heavy. For that reason, I chose to share a sustainable pan-seared tilapia recipe. This main dish is really, really simple! I am not kidding, it requires only four ingredients and you can make it in less than 15 minutes. The pan-seared tilapia tastes great served with Peruvian beans, rice and salad.

I always know that my dish is tastes good when everyone eats their plate clean and for this particular night’s dinner there were no leftovers– success!

Pan-Seared Tilapia Recipe


  • Cup of Maseca Centroamericana
  • 10 shakes of Lawry’s Seasoned Salt (or another seasoned salt of your preference)
  • 5-6 tilapia fillets**
  • Olive Oil


  1. Rinse tilapia fillets with water and pat dry with paper towel
  2. Combine and mix the Maseca Centroamerica and seasoned salt in a shallow dish
  3. Gently press each fillet into the mixture and shake off any excess mixture
  4. Heat the olive oil in a skillet over medium-high heat
  5. Please tilapia in the pan and cook on each side for about 4 minutes. Serve immediately.

**I like to select a fish that is good for my family and good for the ocean so I use the Monterey Bay Aquarium’s Seafood Watch guide to help me select the sustainable option.  For tilapia, I selected U.S. tilapia farmed in closed recirculating systems is a “Best Choice.”

Maseca® provides the perfect corn flour to make tortillas and other dishes such as tamales, enchiladas, sopes, quesadillas, empanadas, flautas, and much more. And more importantly the corn four is 100% natural. For more recipes using Maseca® visit

Linda Castillo is the Founder and Executive Editor of She writes on topics that empower and inspire Latinas including art, motherhood, green living, culture, travel, and issues transforming the Latino community. Linda has earned a B.S. in Business and a M.S. in Mass Communications from San Jose State University.