MY TVC 1 5
I was browsing the paper and saw this, we tried it and it was good and easy.
I wanted to try this topic again 'cause of the food talk going on here as of late and Grgranny gave me a great recipe for Pralines.
There was also a cookie recipe i wish would have got posted and some really cool girl from Alaska said she might share a Moose recipe - might be worth a second shot.
click on to image enlarge
OK, here's one I made for Mom and her hubby Sunday night - very quick and easy, and the stove only has to be on for about ten minutes!
Pan-Seared Tilapia with Chile-Lime Butter
For chile lime butter:
1/2 stick (1/4 cup) unsalted butter, softened
1 tablespoon finely chopped shallot
1 teaspoon finely grated fresh lime zest
2 teaspoons fresh lime juice
1 teaspoon minced fresh Thai or serrano chile (preferably red), including seeds
1/2 teaspoon salt
6 (5- to 6-oz) pieces skinless tilapia fillet or farm-raised striped bass fillets with skin
1/2 teaspoon salt
2 tablespoons vegetable oil
Make chile lime butter:
Stir together butter, shallot, zest, lime juice, chile, and salt in a bowl.
If using striped bass, score skin in 3 or 4 places with a thin sharp knife to prevent fish from curling (do not cut through flesh). Pat fish dry and sprinkle with salt. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until just smoking, then sauté 3 pieces of fish, turning over once with a spatula, until golden and just cooked through, 4 to 5 minutes, and transfer to a plate. Sauté remaining fish in remaining tablespoon oil in same manner.
Serve each piece of fish with a dollop of chile lime butter.
• Chile lime butter can be made 1 day ahead and chilled, covered. Bring to room temperature before using.
Makes 6 servings.
since it's the height of grilling season here is an easy twist to steak or pork chops marinate in soysauce and minced garlic for about 20 minutes pat dry season with freshly ground pepper grill until desired degree of doneness.................yummy
Wicked Yankee Girl