Sunday, April 15, 2012

Lime Butter Garlic Tilapia

Let's start this off with a picture.

Hubby and I have recently decided to add more fish to our diet. We previously ate zero fish and are going up to at least one fish meal per week.  I was a scaredy cat at first and only bought frozen prepared fish,  but decided to confront my fish-fear and buy fresh fish.

I made a meal tonight which was absolutely beautiful and delicious. Here is the recipe.


2 large tilapia fillets, deboned (These things were absolutely huge. And beautiful. I couldn't believe how nice the fish was!)
4 tbsp butter
2 cloves garlic
Half a lime, juiced
salt and pepper to taste

Preheat oven to 375F
In a small frying pan over medium to medium-high heat, melt the butter.
Add the garlic and simmer until aromatic
Add your salt and pepper
Add the lime juice and agitate the contents of the pan by either shaking the pan in gentle circles or by using a spatula
Remove from heat

Wash the fish and pat dry with a paper towel
Lay the fish in the cooled pan to coat both sides with the butter lime garlic mixture. (Don't leave it in the pan. Just coat it)
Place on a parchment lined baking pan
Repeat for second fish
Drizzle the remainder of what was in the pan over both fish fillets

Bake in the oven for 12 to 15 minutes. Check  at the 10 minute mark: if the fish is white and flaky, take it out. You don't want to overcook it.

NOW, while that fish is in the oven, you want to prepare a side dish.  This meal would go well with rice or with herb roasted potatoes,  but if you're strapped for time, just do this instead:

Set aside 1 cup of baby carrots
Cut the ends off of 1 cup of green beans
Add 1 tbsp or butter to that frying pan you used earlier and melt it on the stove over medium heat
Chop 1 more clove of garlic and add it to the butter
Once the garlic is aromatic, add the carrots. (you'll still likely be chopping ends off beans at this point)
After a couple minutes, add the beans
Cover the pan and cook on medium heat until the fish is done
Add salt and pepper

The beans and carrots will still be crispy and delicious. They look beautiful next to the fish and taste good with it, too.

Finally, while the veggies are cooking, if you have the ingredient, throw together a nice spring salad.  Mine has chopped cucumber, red pepper, cashews, and feta with balsamic dressing.

And behold: the meal of YUM.

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