Lime Tilapia

If you’re looking for a handy way to make your paycheck disappear, enter a seafood restaurant. They’re money pits, which is a shame, considering the fact that some types of fish—like tilapia—really needn’t be expensive at all. This recipe is a satisfying substitute for a meal out. It makes great fish tacos too (perfect for a party at your place). Invite your friends over, bank what you would have spent dining out, and watch your balance grow.

SERVES: 4

INGREDIENTS:

• • 4 tablespoons (½ stick) unsalted butter, softened
  • 1 scallion, finely chopped
  • 2 tablespoons finely chopped fresh cilantro
  • 1 teaspoon finely grated lime zest
  • 2 teaspoons fresh lime juice
  • 1 teaspoon salt
  • Four 5-to 6-ounce skinless tilapia fillets (or lemon sole or flounder)
  • 2 tablespoons vegetable oil
  • Cooked basmati rice, lime wedges, and chopped peanuts, for serving (optional)

INSTRUCTIONS:

1. 1. In a small bowl, mix the butter, scallion, cilantro, lime zest, lime juice, and ½ teaspoon salt.
   2. Pat the fish dry and sprinkle with the remaining ½ teaspoon salt. In a large nonstick skillet, heat 1 tablespoon oil over moderately high heat.
   3. Add 2 fish fillets and cook, turning once, until golden and just cooked through, 4 to 5 minutes. Transfer to a plate.
   4. Put a dollop of the lime-cilantro butter on each piece of fish while it’s still hot, and cover the plate to keep warm. Cook the remaining fish.
   5. Serve over rice with lime wedges on the side and peanuts sprinkled on top, if desired.
   6. For fish tacos, slice the fillets and place on small flour tortillas. Sprinkle with sliced red onions, and serve with sour cream, lime wedges, and salsa