Cilantro-Lime White Fish

[gategrrl]

I don't remember if I've posted this recipe before, but it's fantabulous!

Source: 5 ingredient meals (better homes and gardens special interest magazine)
Prep time: about 30 minutes
Cook time: depends on thickness of fish
Servings: 4ish

1.25 lbs white fish: tiliapa, orange roughy, etc
1/4 c fresh cilantro-chopped up or ripped (better)
1 tbsp butter
1 tsp lime peel finely shredded (I haven't added this: it's a nice touch, but it tastes just as good without it)
1 tbsp lime juice...fresh is best, but the bottled stuff if just as good, too

1. Rinse fish and pat it dry. Cut into four serving sizes, if necessary. Sprinkle fish with salt and pepper to taste.

2. Grill or bake fish until it flakes.

3. In a bowl, stir together the cilantro, the butter (melted) and the lime juice and peel. Spoon mixture over the fish after you've taken it out of the oven/grill. Serve with lime wedges if desired.

It's simple, it's fast, and it's incredibly yummy, especially if you love cilantro and citrusy flavors.

Comments

[queenoftheskies.livejournal.com]

Yummy! That sounds delicious.

[khek.livejournal.com]

It sounds like it would be delicious...if I liked cilantro. But to me, it is an Evil Herb.

I wonder if there's something I could substitute though. Hmmm...

[gategrrl.livejournal.com]

You could substitute parsley instead I think. That could work.

[jennywren102.livejournal.com]

I don't cook a lot of fish because I had so much of it as a kid. So maybe it's my ignorance showing when I say I'm surprised the dressing isn't put on the fish before cooking.

[gategrrl.livejournal.com]

I wondered about that, too. I suppose you could coat the fish with a sprinkling of lime juice; I don't know what would happen to the cilantro in the heat (wilting?). Part of it is the freshness of the cilantro.

I'll have to try it the other way and see if there's a difference. The main thing is the cilantro and the lime.