Tilapia With Garlic Lime Butter Recipes

BAKED TILAPIA WITH GARLIC AND LIME

Steps:

• Preheat oven to 375 degrees. Line a rimmed baking sheet with aluminum foil; set aside.
• Rinse fish and pat dry; place on the prepared baking sheet. Season each fillet with 1/4 teaspoon Silly Salt and pepper to taste. Divide the butter pieces lime zest, and juice evenly among the tops of the fillets. Bake for 8 to 12 minutes or until the fish flakes easily when tested with a fork.

GARLIC BUTTER BAKED TILAPIA

Steps:

• Preheat oven to 425 degrees F. Grease an 9x13 baking pan with cooking spray*. In a small bowl, whisk together butter, parsley, onion powder, paprika, garlic and lemon juice. Set aside.
• Season tilapia with salt and pepper, to taste and place onto the prepared baking dish.
• Pour the butter mixture over the tilapia fillets.
• Place into oven and bake for about 10-12 minutes or until tilapia flakes easily with a fork. Serve immediately with rice, cauliflower rice, mashed potato, mashed cauliflower or roasted veggies.

LEMON GARLIC TILAPIA

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray.
• Rinse tilapia fillets under cool water, and pat dry with paper towels.
• Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper.
• Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.

PAN-SEARED TILAPIA WITH CHILE LIME BUTTER

Steps:

• Make chile lime butter:
• Stir together butter, shallot, zest, lime juice, chile, and salt in a bowl.
• Prepare fish:
• If using striped bass, score skin in 3 or 4 places with a thin sharp knife to prevent fish from curling (do not cut through flesh). Pat fish dry and sprinkle with salt. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until just smoking, then sauté 3 pieces of fish, turning over once with a spatula, until golden and just cooked through, 4 to 5 minutes, and transfer to a plate. Sauté remaining fish in remaining tablespoon oil in same manner.
• Serve each piece of fish with a dollop of chile lime butter.