Pan Seared Fresh Tilapia

This is a great recipe for any pan seared fish.
I made this and served the tilapia
along with some jarred tomato salsa.

Ingredients:
Canola oil, for frying
6 fillets of tilapia (about 6 ounces each)
Salt and freshly ground black pepper
Flour, for dusting

Directions:
Preheat the oven to 200 degrees F.
Pour enough canola oil into a large
frying pan to generously coat the bottom.
Heat over medium-high heat until hot but not smoking.
While the oil is heating, season as many of the fillets
as will fit in the pan comfortably with salt and pepper.
Dredge the seasoned fillets in flour to coat both sides
and shake off the excess flour.
Carefully slip the coated snapper into the hot oil
and give the pan a little shake to prevent sticking.
Cook until lightly golden on the underside side, about 3 minutes.
Flip the fillets over and cook until the thickest part
of the fillets are opaque at the center, 2 to 3 minutes.
Transfer to a baking sheet and keep warm in the oven.
Repeat with the remaining fillets,
adding more oil to the pan, if necessary.
Serve warm, passing the tomato salsa separately.