Tilapia is like the chicken of the sea… or is that some other fish? Either way, it’s my chicken of the sea. So easy, so versatile, so cheap. It’s fish without being too fishy.
Today we’re smearing it in butter. We don’t smear things in butter very much around here. But today it’s happening. Don’t be scared. It’s a just a wee bit of butter.
(Side note: While watching Paula Dean today during my workout ((Side side note: Yes, I watch food TV while I workout. I know it’s probably weird to dream about calories whilst buring them.)) Anyways, Mrs. Dean used a “wee” bit of butter in an okra dish and it was at least 1/3 of a cup. I literally mean a small bit of butter here. Just a tablespoon among four fillets.)
Even better, it’s a bit of butter mixed with cilantro and lemon, which becomes a super simple, luscious sauce when spread on the hot fish.
Easy, right? So easy you’ll have time to whip up some summer corn saute to serve with it.
Tilapia with Cilantro Lemon Butter
From Cooking Light
1 Tbsp cilantro
¼ tsp paprika
¼ tsp salt, divided
¼ tsp ground cumin
1/8 tsp ground red pepper
4 3oz tilapia fillets
Soften the butter in the microwave for a few seconds. Finely chop the cilantro and add it to the butter. Zest the lemon to get ½ teaspoon of rind and add it to the butter along with the paprika and 1/8 teaspoon of salt. Stir together and set aside. Quarter the lemon.
Sprinkle the fish with the remaining salt, cumin and red pepper. Heat a large griddle or nonstick skillet over medium-high heat. Coat pan with cooking spray. Coat both sides of fish with cooking spray; place in pan. Cook 3 minutes on each side or until fish flakes easily when tested with a fork.
Divide the fish among two plates and top each fillet with ¼ of the butter. Serve with the lemon wedges.