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Tag Archives: tilapia

Tilapia with Chile Lime Butter

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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.

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Tilapia with Chile-Lime Butter

Printable recipe
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

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Italian Cornmeal-Crusted White Fish

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Some friends who like to fish gave us a couple pounds of crappie and I came up with this quick and delicious coating for it.  I was pleasantly surprised by how good it turned out!  Perfectly seasoned and with a slight crunch to it from broiling, the fish turned out really nice with the moisture locked in from the dressing and coating.  I think you’re going to like this one!

I just have to share something funny that’s related to this recipe before we get to it.  When I searched for “crappie” in the Weight Watchers points tracker online, this is what popped up on my screen:

Let’s take a closer look:


So there’s no entry for crappie, but there’s something called a “crap pie?”  I don’t even want to know!  I just used another white fish to calculate the points. :)

Italian Cornmeal-Crusted White Fish

Printable recipe
Printable recipe with picture

2 lbs. white fish, such as tilapia or cod
Italian Dressing
½ cup stone ground cornmeal
3 tablespoons grated parmesan cheese
1 tablespoon garlic salt

Place fish in a Ziploc bag and pour dressing over it, about ½ cup or enough to coat the fish. Allow to marinate 10 minutes. Preheat oven to 400 degrees; line a rimmed cookie sheet with aluminum foil and spray with cooking oil. Combine the cornmeal, parmesan, and garlic salt in a bowl and stir well. Take fish fillets one by one and place on a plate, then sprinkle cornmeal mixture over the top. Lift with your wet hand and shake excess coating back into your bowl. Place on prepared baking sheet. Repeat until all fish fillets are coated and on baking sheet. Bake for ten minutes, then switch the oven to broil. Keep an eye on the fish and remove once golden and the fish flakes easily when pierced with a fork.

For a quick and colorful side dish, combine broccoli florets with sliced red and yellow pepper and microwave in a covered dish for 5 minutes, or until tender. Serve with a sprinkle of garlic salt over the top.

Serves 6

Per serving: 246 calories; 9.7 g fat; 9 g carbohydrates; .7 g fiber; 32 g protein; 6 Points Plus

Recipe by Veronica Miller

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