Recipe for Baked Tilapia with Garlic and Lime
Reader Karen Wisegarver sent me this delicious-looking recipe after reading about my experience tasting silver Asian carp yesterday.
My mouth is watering, just reading it:
"It is from the Deen Brothers' 'Ya'll Come Eat' cookbook," Karen wrote. "I’ve fixed this many times and we love it. I’ve also used a Clementine orange (or two, if they are very small ones) in place of the lime. My husband liked that even better. I like both, but prefer the lime."
Baked Tilapia with Garlic and Lime
4 6- to 8-ounce tilapia filets
1 teaspoon Silly Salt or garlic salt
Freshly ground black pepper
1/4 cup (1/2 stick) unsalted butter, cut into thin slices
Finely grated zest and juice of one lime
Preheat oven to 375 degrees. Line a rimmed baking sheet with aluminum foil; set aside.
Rinse fish and pat dry; place on the prepared baking sheet. Season each fillet with 1/4 teaspoon Silly Salt and pepper to taste. Divide the butter slices evenly among the tops of the fillets, then pour lime juice over them. Lastly, sprinkle with the lime zest. (Karen said she altered these instructions a bit, to ensure you don't rinse off the zest with the juice.)
Bake for eight to 12 minutes or until the fish flakes easily when tested with a fork.
Makes four servings.