Lemon Herb Tilapia

Lemon Herb Tilapia

This is a great way to make a savory but yet light tasting tilapia. I make this quite often and usually serve it with some grilled vegetables and some jasmine rice. I love to use the leftovers the next day for a great topping to a crisp vegetable salad or stuffed into a whole wheat pita with some avocado, lettuce and my asian fusion dressing.

4 tilapia fillets, 3-4 oz. each

1/2 stick unsalted butter ( you can use even less butter if you spray your pan first and cook the fish partially and then add the butter)

juice of 4 lemons

3 tsp. fresh dill

3 tsp. fresh parsley

1 tsp. dried oregano

1 tsp. basil

salt to taste

2 cloves fresh garlic, crushed

In a bowl, combine lemon juice with 1 tsp. dill, 1 tsp. parsley, oregano, and basil. Mix well. Marinate tilapia in lemon juice mixture for about 30 minutes.

Remove fish, reserving lemon juice in separate bowl. Rub garlic on both sides of fish. In a large skillet, over medium-high heat, melt the butter.

Add tilapia to the pan. Sprinkle 1/2 of the remaining parsley and dill on fish. Cook on one side for about 5 minutes or until fish turns a golden color. Using a spatula, flip over. Sprinkle the remainder of dill, parsley and reserved lemon juice, and let the tilapia simmer for another 5-8 minutes or until it is a nice golden color.

Remove from pan, sprinkle with salt and serve hot with a slice of lemon.

Bonus Spicy Lemon Letucce Wrap Sandwich

leftover Herb Tilapia

2 celery stalks, chopped

1/4 cup fresh parsley, chopped

1/2 cup shredded carrots, that have been chopped into very small peices

1/2 cup slivered toasted almonds

Fresh ice berg lettuce for wraps

Dressing: 2 tbsp. mayo

1 tbsp. spicy mustard

2 tbsp. teriyaki

1 tsp. ginger powder

1 tsp. garlic powder

Mix the first 5 ingredients together for the fish together. Lay inside a lettuce wrap. Mix all the dressing ingredients in a small bowl together and drizzle over the fish.