Any mild white fish such as cod, flounder, or orange roughy would also be delicious in place of tilapia. Serve these brightly flavored fillets with sautéed spinach or a green salad.
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper
4 (6-ounce) tilapia fillets
1 lemon, quartered
2 tablespoons butter, softened
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon grated lemon rind
1/4 teaspoon paprika
1/8 teaspoon salt
How to Make It
Combine first 3 ingredients; sprinkle over both sides of fish. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Coat both sides of fish with cooking spray; place in pan. Cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish on a serving platter; squeeze lemon quarters over fish.
Place butter and remaining ingredients in a small bowl; stir until well blended. Serve with fish.
Very good weeknight recipe. Not spectacular, but very tasty and easy. I took the other reviewers' advice and tripled the spice mix as the tilapia filets were large (and could have used even more spice, I think). I added 1/2 - 1 t of garlic powder to the spice mix, too. Added a good squeeze of fresh lemon juice to the cilantro butter as it needed some additional pizazz. Slathered the cilantro butter on filets while still hot in the pan, then topped filets with fresh pico de gallo salsa (chopped red onion, tomatoes, jalapenos, cilantro and avocado) on the plate. Served with a grilled corn and black bean salad. Ole!
I would definitiely make this dish again. I would make this dish to serve to guest. It is simple to make and comes out delicious. I did, however, alter the recipe. i took the advice of one of the reviewers here. Added 1/3 cup Pank bread crumps, pan fried for 3 minutes, then baked for 5 minutes at 425 degrees. It came out so good that I even forgot the butter cilantro sauce. However, I brought the sauce with left overs for lunch and yummmm...