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Friday, June 15, 2012

Garlic butter fish fillet

Garlic butter Tilapia fillet with steamed corn and black beans
  1. Rinse and  cut white fish fillets (I used Tilapia) into bite sized strips.  Marinate with salt, white pepper , lime juice (and tapioca starch or Italian bread crumbs) for 10 mins. (Microwave for a minute and dab in paper towels if using frozen fillets)
  2. Heat olive oil in wok, fry fish fillet. Set aside.
  3. Melt 1 tsp butter in low heat (don't brown), add thinly sliced chilies and garlic, stir until fragrant.
  4. Add the fish fillets and sliced green onions.
  5. Serve with your favorite sides
(This would taste good with lemon-capers too, or herbs like freshly chopped basil or tarragon or thyme)
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I made another version of pan-seared tilapia (you can use any delicate white-fleshed fish fillet like halibut, cod or pollock too) using chili flakes, tarragon and sun-dried tomatoes.

I suggest slow cooking this recipe since the tarragon release their flavor slowly.

Another version can be made simply with lime juice, garlic salt, red chili flakes and parsley or oregano.

You might also like Pan-seared tilapia in Avgolemono Sauce

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Yet another way to have it is to pan fry with mini heirloom tomatoes, basil and chipotle.

I wiped the fillet dry (thawed first) and then sprinkled lemon juice and chipotle pepper flakes on both sides. Pan fried them with halved tomatoes, first covered then open (in olive oil, prefer it for mild tasting fish). Turned once and added the chopped basil leaves when almost done. Sprinkle salt to taste. You may add cumin-coriander powder if you like more spice. If it's only me eating, I prefer it light. Done in 15 mins.

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