Fish & Seafood Recipes -
Tilapia recipes ~ Tilapia with Salsa Butter recipe
Recipe Categories : | Tilapia
recipes | Seafood recipes
| Recipe Index |
Serves : 2
- ¾ - 1 lb tilapia fillets
- 2 tbsp butter, melted
- 1 tbsp salsa
- 1 lime, zest of
- 1 - 2 cloves garlic, minced
- ¼ tspn cumin
- salsa, extra as desired
Preparation and Cooking Instructions :
- Rinse tilapia fillets and pat dry. Cut into serving sized pieces,
if necessary. Set aside.
- In small bowl, combine butter, 1 tbsp salsa, lime zest, garlic,
- Place fillets in single layer on foil lined baking sheet with
sides. Brush butter mixture over fish. Tuck under any thin edges.
- Bake at 400°F for 10 minutes per inch of thickness or about
8 minutes until fish flakes easily when tested with a fork.
- Place on serving platter. Top with additional salsa if desire.
- Serve immediately.
Marketplace 10 Piece Seafood set
Manhattan Ocean Club Seafood Cookbook
Stein's Complete Seafood ~ The ultimate fast food, fish is the home
cooks no-fuss yet sophisticated weeknight or company dinner. But often
even the most nimble cooks are limited to a handful of varieties of fish
and shellfish, intimidated away from others despite every fishmongers
best attempt to dispense cooking directions. What these cooks really need
is a color step-by-step guide that shows how to work with the other 90 percent
of seafood thats under the glass. Seafood cooking school proprietor
Rick Stein has just the answer in this heavily photographic manual with
recipes. RICK STEINS SEAFOOD shows in detail how to scale and gut
round fish for the grill, skin and pan-fry whole flat fish, fillet small
round fish for stuffing, bake whole fish in a salt or pastry casing, hot-smoke
fish, prepare live crabs for steaming, clean and stuff squid, and much,
much more. More than 200 recipes, such as Sea Bass Baked in a Salt Crust
and Stuffed Grilled Mussels, will inspire cooks to put the techniques Stein
presents to good use. Extensive charts and color illustrations help cooks
tell their mackerel from their monkfish.