Skillet Tilapia with Lemon-Cilantro Butter
4 Tablespoons softened butter
Juice of 1/2 lemon
fresh cilantro
2 thawed tilapia fillets
Combine first three ingredients in a bowl and mix well. Set aside.
Heat non-stick skillet with one tablespoon olive oil over medium heat. Add tilapia fillets and season lightly with salt and pepper. Leave them the hell alone. When the edges are white and the middle has only a little "pink" left, turn off the heat and cover. Leave them the hell alone for about 4 minutes so they finish cooking. I even have a photo for you! (I know, it's crazy how much I care...)
Carefully slide them onto a plate and top with the lemon butter for an instant, yummy sauce.
Got it? Serve with a crisp salad (grown aquaponically or not) and a nice Goose Island beer. Watch out for prepping nut jobs.
Copyright © 2012 Douglas Shumaker
All Rights Reserved
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