The fish was so simply done – the ginger butter was really the show stealer here. It made plain, ordinary fish into a delightful meal. I think it would be equally good on shrimp or chicken – and it makes cooking such a snap !
202 calories per serving
1 ½ T chopped cilantro
1 ½ T butter, room temperature (you can use any butter substitute here that you wish)
1 t minced jalapeno pepper
½ t grated lime rind
¼ t grated ginger root
Salt to taste
4 6 oz. tilapia fillets
Mix cilantro, butter, pepper, lime, ginger and ¼ t salt. Chill until butter is firm.
Heat a skillet and spray with Pam. Salt and pepper both side of the fillets and sauté 3 minutes per side or until done. Plate and add butter pats to the top of each fillet.
This is a great recipe to use up leftover rice from the Chinese food take out order. Just place it in a colander and place the colander over a pot of steaming water for 5-6 minutes. That brings it back to life nicely 🙂 The veggies look like little jewels in a sea of rice. It’s a very pretty side dish !
1 c basmati rice (stickier than regular long grain rice)
2 c water
1/4 c roasted peanuts
1 shallot, sliced
2 T water
1 t minced fresh ginger root
3/4 c grated carrots
½ c corn
Salt to taste
¼ t cayenne pepper (double this if you like it spicy !)
3 T chopped cilantro
Add rice to water and bring to a boil on high heat then lower to a simmer, cover and cook 20 minutes or until water is absorbed (or use steamed leftover rice as mentioned above). Mash peanuts finely or puree in a blender. Heat a skillet and sauté shallots in a couple of tablespoons of hot water. Saute 5 minutes. Add more water if needed to keep them moist. Then add ginger, carrots, corn and salt. Turn to low and cook 5 minutes then stir in rice, pepper, cilantro and peanuts.