Getting back in to the school routine means menus that are simple but quick to prepare. This main course recipe from Little’s Specialty Foods adds a nice spice to these delicious fillets. This recipe serves four but can easily be doubled. A great side dish with this is Zucchini Summer Squash Tomato Gratin recipe shared with us by Jeanette’s Healthy Living in July.
Little’s Red Chili Lime Tilapia
1 tsp. Little’s Red Chili Lime Seasoning Blend
1/2 stick (1/4 cup) butter, at room temperature
4 (6 oz.) tilapia fillets
Salt and pepper
2 Tbsp. olive oil or butter
In a small bowl, blend together seasoning blend and butter until combined. Set aside. Rinse the tilapia fillets under cool water. Gently dry fillets with paper towel until completely dry. Sprinkle both sides with a little salt and pepper.
Heat the olive oil or butter in a large skillet over medium-high heat. Cook the fillets until the fish flakes easily with a fork or golden brown, about 2-3 minutes per side. Brush the fish generous with chili lime butter before removing from the skillet. Serve immediately.