This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Zesty Tilapia with Mushrooms
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- #19816
For all the times "zesty" is used figuratively, this isn't one of them. Actual lemon zest along with lime juice gives a citrusy kick to flaky tilapia and porcinis. Great way to bring lots of flavor to a mild fillet.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 ounce dried porcini mushrooms
2 tablespoons butter
2 (4 ounce size) tilapia fillets, halved
kosher salt, to taste
ground black pepper, to taste
1 tablespoon lemon zest
2 limes, juiced
2 green onions, chopped
directions
Place dried porcini mushrooms in a small bowl with enough warm water to cover. Soak 20 minutes, or until rehydrated, and chop. Melt 1 tablespoon butter in a medium skillet over medium heat. Place tilapia in the skillet, and season with kosher salt and pepper. Sprinkle with 1/2 the lemon zest.
Pour half the lime juice over the tilapia, and continue cooking 5 minutes.
Flip the tilapia, and season with kosher salt and pepper. Sprinkle with remaining lemon zest, and cover with remaining lime juice. Stir remaining butter, green onions, and porcini mushrooms into the skillet. Continue cooking 5 minutes, or until fish is easily flaked with a fork.
added by
luckytrim
nutrition data
139 calories, 7 grams fat, 10 grams carbohydrates, 13 grams protein per serving. This recipe is low in sodium.
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reviews & comments
October 6, 2007
The serving sizes seem a bit off - 2 ounces of fish per serving? Double the fish and this recipe will work just fine. If you can't find dried porcini, substitute dried shiitake -or- fresh mushrooms.