If you have been following then you might remember the grilled sweet corn with roasted jalapeno butter I made for Father's day....this is a bit different. Grilling the pepper, as well as de-seeding and removing the skin, makes it very mild. Not cooking the pepper makes it keep it's crunch, as well as it's flavor which is why I liked this so very much.
I got this recipe from a blog I follow called Ommy Noms (http://www.ommynoms.blogspot.com/) and tweaked it a little bit for my liking. I have been on a fresh minced garlic kick since I got my handheld garlic mincer thingamajig and have realized you just can't beat freshly minced garlic....the smell alone is amazing, on top of the flavor it brings to anything. So that was my addition to the recipe and I think it turned out PERFECT!
2 tilapia filets
salt and pepper
Pam up your skillet and put it on medium heat. Season the fish with salt and pepper (I thought this would be bland but it was the perfect amount of taste for this white fish). Cook about 3-4 minutes per side, until it flakes easily with a fork.
Now for the butta!
2 T light butter, at room temp so it's softened
1 T lime juice
1/2 jalapeno pepper, finely diced
1 whole garlic clove, minced
Combine, and dallop onto fish when it's done. As I mentioned, I thought this would be a little bland but this was my favorite meal in the last couple of weeks. I don't know if I was just hungry or what, but I scarfed that piece of fish down and wanted another one! You could throw this on some rice if you wanted, but I'm calorie counting right now and am trying to watch carbs in the evenings so I skipped it.
My mouth is watering just looking at it again...and it really only took 10 minutes to prepare dinner, cant beat that with a stick!
Calories: 150 (93 for tilapia, 50 for 1 T light butter)
Fat: 6 grams
Protein: 21 grams