Serve with long-grain rice tossed with green onions. Use the spicy herbed butter on shrimp, lobster, sauteed chicken, or beef, as well. The original recipe calls for red snapper, but as that fish is now on the Seafood Watch “avoid” list, we recommend tilapia, halibut or other firm white fish. (Check for the latest updates.) Adapted from Cooking Light; makes 4 servings. Double this recipe and make fish tacos for the next day’s lunch.
Ingredients
1 1/2 tablespoons butter, softened
1 tablespoon chopped fresh cilantro
1 teaspoon minced, seeded jalapeño pepper
K teaspoon grated lime zest
1/4 teaspoon bottled fresh ground ginger
3/4 teaspoon salt, divided
4 ( 6-ounce) firm white fish fillets
1/4 teaspoon black pepper
Cooking spray
Lime wedges (optional)
Directions
Combine first 5 ingredients in a bowl. Stir in 1/4 teaspoon salt. Cover and chill.
Heat a large nonstick skillet over medium-high heat. Sprinkle both sides of fish with the remaining 1/2 teaspoon salt and black pepper. Coat pan with cooking spray. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Place 1 fillet on each of 4 plates, and top each serving with 1 1/2 teaspoons butter mixture. Serve with lime wedges, if desired.
For fish tacos: Fill corn or flour tortillas with shredded cabbage, chopped tomato and fish. Top with sour cream, salsa, cilantro and a squeeze of lime juice.
