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.
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.