Tilapia With Garlic Lime Butter Food

BAKED TILAPIA WITH GARLIC AND LIME

Steps:

• Preheat oven to 375 degrees. Line a rimmed baking sheet with aluminum foil; set aside.
• Rinse fish and pat dry; place on the prepared baking sheet. Season each fillet with 1/4 teaspoon Silly Salt and pepper to taste. Divide the butter pieces lime zest, and juice evenly among the tops of the fillets. Bake for 8 to 12 minutes or until the fish flakes easily when tested with a fork.

TILAPIA WITH GARLIC LIME BUTTER

Steps:

• Melt the butter in a large skillet over medium heat.
• Add tilapia fillets (thawed if frozen) to the pan.
• Sprinkle the fish with garlic powder (use more or less depending on your tastes).
• Pour lime juice over fish (use more or less depending on your tastes).
• Saute the tilapia until the fillets are opaque and easily flake with a fork (I usually turn once during cooking).
• Serve while hot. I like to serve this with a side of rice pilaf and california blend veggies.

SAUTEED TILAPIA FILLETS WITH LIME

Steps:

• Rinse the fish and pat dry.
• Put the flour on a plate and season it with salt and pepper.
• Dredge the fillets in the flour, patting to remove excess.
• In a small bowl, combine the garlic, wine, lime juice and butter, then set aside.
• Heat the oil in a 10 to 12-inch frying pan over medium-high heat.
• Add the fillets without overlapping (you may need to cook in 2 batches).
• Cook until golden on the bottom, about 3 minutes.
• Turn the fillets over and cook until opaque through the thickest part, 1 to 2 minutes more.
• Transfer the fish to a platter and keep warm (cover with foil or place in a 200 degree oven).
• Add the wine mixture to pan and boil, scraping up cooked bits, until reduced by half, 2 to 3 minutes.
• Stir in the onions and heat on low about 30 seconds.
• Pour the sauce over the fish and serve.

LEMON GARLIC TILAPIA

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray.
• Rinse tilapia fillets under cool water, and pat dry with paper towels.
• Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper.
• Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.

PAN-SEARED TILAPIA WITH CHILE LIME BUTTER

Steps:

• Make chile lime butter:
• Stir together butter, shallot, zest, lime juice, chile, and salt in a bowl.
• Prepare fish:
• If using striped bass, score skin in 3 or 4 places with a thin sharp knife to prevent fish from curling (do not cut through flesh). Pat fish dry and sprinkle with salt. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until just smoking, then sauté 3 pieces of fish, turning over once with a spatula, until golden and just cooked through, 4 to 5 minutes, and transfer to a plate. Sauté remaining fish in remaining tablespoon oil in same manner.
• Serve each piece of fish with a dollop of chile lime butter.

TILAPIA WITH SALSA BUTTER

Steps:

• Rinse fish and pat dry.
• Cut into serving sized pieces, if necessary.
• Set aside.
• In small bowl, combine butter, 1 tablespoon salsa, lime zest, garlic, and cumin.
• Place fillets in single layer on foil lined baking sheet with sides.
• Brush butter mixture over fish.
• Tuck under any thin edges.
• Bake at 400 degrees F for 10 minutes per inch of thickness or about 8 minutes until fish flakes easily when tested with a fork.
• Place on serving platter.
• Top with additional salsa if desire.
• Serve immediately.

PAN-SEARED TILAPIA WITH CHILE LIME BUTTER

Steps:

• Make chile lime butter:.
• Stir together butter, shallot, zest, lime juice, chile and salt in a bowl.
• Prepare fish:.
• Pat fish dry and sprinkle with salt.
• Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until just smoking.
• Saute 3 pieces of fish, using a spatula to turn once, until golden and just cooked through, 4 to 5 minutes.
• Transfer to a plate and saute remaining fish in same manner.
• Serve each piece of fish with a dollop of chile lime butter.