Saturday, June 4, 2011
Pan-seared Tilapia with Jalapeno-Lime Butter
A friend of mine gave me a goodie-bag full of home grown cherry tomatoes and jalapenos yesterday. Score! The tomatoes didn't last long around me. (If you have never eaten a home grown tomato, you are missing out!) I concocted this jalapeno-lime butter to dress up seared tilapia, and it was a big hit.
I've got 3 jalapenos left- any ideas?
* Gluten-free diners should double-check their seasoning for gluten sources.
1 tbsp olive oil
4 tilapia fillets
Salt and pepper (or Cajun seasoning if you're feeling spicy!)
1. Pat fillets dry with a paper towel and season on both sides with salt and pepper.
2. Heat the olive oil in a skillet over medium heat. Add the tilapia and cook until the fish flakes easily with a fork, about 3-4 minutes per side.
An Ommy Noms Original
1/2 stick butter, room temperature
1 jalapeno pepper, finely diced
Juice of 1/2 a lime
1. Combine all ingredients in a small bowl. Dollop onto seared tilapia fillets.