Ingredients with Measurements:
- 4 fish fillets (such as salmon or tilapia)
- 1/2 cup unsalted butter, softened
- 1/4 cup fresh cilantro, chopped
- 2 limes, juiced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Grill or grill pan
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a mixing bowl, combine softened butter, chopped cilantro, lime juice, salt, and black pepper. Whisk until well combined.
3. Place fish fillets on the grill or grill pan and cook for 3-4 minutes on each side, or until cooked through.
4. Remove fish from the grill and place on a serving platter.
5. Top each fillet with a generous dollop of the lime-cilantro butter.
6. Serve immediately and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 8-10 minutes
Temperature:
Grill or grill pan should be preheated to medium-high heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 350
Fat: 25g
Carbohydrates: 2g
Protein: 30g
Substitutions for ingredients:
- Butter: Margarine or vegan butter can be used as a substitute.
- Cilantro: Parsley or basil can be used as a substitute.
- Limes: Lemons or oranges can be used as a substitute.
Variations:
- Add a pinch of cayenne pepper to the lime-cilantro butter for a spicy kick.
- Substitute the fish fillets with shrimp or scallops.
- Grill some vegetables, such as zucchini or bell peppers, to serve alongside the fish.
Tips and tricks:
- Make sure the butter is softened before mixing with the other ingredients.
- Use a grilling basket to prevent the fish from sticking to the grill.
- If using a grill pan, make sure it is well-oiled before placing the fish on it.
Storage instructions:
Store any leftover lime-cilantro butter in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
Reheat the fish in the microwave or oven until heated through.
Presentation ideas:
Serve the grilled fish on a bed of rice or quinoa, with a side of grilled vegetables.
Garnishes:
Garnish with additional chopped cilantro and lime wedges.
Pairings:
Serve with a crisp white wine, such as Sauvignon Blanc.
Suggested side dishes:
Grilled vegetables, rice, quinoa, or a side salad.
Troubleshooting advice:
If the fish is sticking to the grill, make sure it is well-oiled or use a grilling basket.
Food safety advice:
Make sure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Grilling fish is a popular cooking method in many cultures, including Mediterranean and Latin American cuisine.
Flavor profiles:
The lime-cilantro butter adds a bright and fresh flavor to the grilled fish.
Serving suggestions:
Serve the grilled fish with a side of rice or quinoa and a crisp white wine.
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