Skillet Fillets with Cilantro Butter

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.

Yield: 4 servings (serving size: 1 fillet and about 2 teaspoons cilantro butter)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 194
  • Calories from fat: 32%
  • Fat: 6.9g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.6g
  • Protein: 30.5g
  • Carbohydrate: 1.2g
  • Fiber: 0.2g
  • Cholesterol: 88mg
  • Iron: 0.7mg
  • Sodium: 354mg
  • Calcium: 32mg

Ingredients

  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground red pepper
  • 4 (6-ounce) tilapia fillets
  • Cooking spray
  • 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

Preparation

  1. 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.
  2. Place butter and remaining ingredients in a small bowl; stir until well blended. Serve with fish.
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