I have been enjoying a lot of flavorful & healthy meals lately, this being perhaps my favorite of them all. This fish is just bursting with flavor and while I enjoy fish normally, I don’t think I’ve ever enjoyed it to this degree, except for with my favorite salmon. But I like this fish even more than the salmon!
I don’t think it’s just my pregnancy hormones tricking me into thinking this is one of the most wonderful things I’ve ever eaten. I got the recipe from Suzie, who proclaimed it a restaurant-worthy meal (I so agree!). Her husband is super picky and usually will only eat things like pizza and burgers, but even he ate this and enjoyed it. I knew it must be good if he was willing to even taste it, let alone eat a whole serving. My hubs couldn’t stop at one piece, he had to have two. :)
The chile-lime butter is the key here – it’s your secret weapon to make tilapia, which isn’t that exciting by itself, seem like the most incredible edible thing ever. It has so much flavor that you don’t need much to make your filet absolutely craveable, so it only adds 50 (healthy!) calories to your meal. Light, fresh, totally amazing. Do it.
Tilapia with Chile-Lime Butter
Printable recipe with picture
For the butter:
2 tablespoons unsalted butter, softened
1/2 tablespoon finely chopped shallot (I used green onion)
1/2 teaspoon finely grated lime zest
1 teaspoon fresh lime juice
1/2 teaspoon minced fresh Thai or Serrano chile, including seeds (this adds almost no heat – use more if you like it hot!)
1/4 teaspoon salt
Cilantro for garnish
For the fish:
1 tablespoon vegetable oil
1/4 teaspoon salt
4 tilapia fillets
Stir together butter, shallot, zest, lime juice, chile and salt in a bowl. Pat dry the fillets and sprinkle with salt. Heat oil in a non-stick skillet over moderately high heat until just smoking, then saute the fillets, turning over once with a spatula until golden brown and just cooked through (4-5 minutes). Transfer to a plate.
Serve each warm fillet with a dollop of chili lime butter spread over the top. Garnish with cilantro.
Recipe Source: Two Dogs in the Kitchen