The Fish Experiment: Cilantro Lime Tilapia

Dave likes eating fish. I mean he really likes fish. I would say he borderlines loving fish. I hate fish. I mean I really hate fish. I would say I borderline loathing fish. So my husband has not eaten fish since we got married (almost two years). He's been a great sport about my aversion and the only mention of it he's made is when we browse through a cookbook to find a new recipe to try out.

When I was at Costco last week I was drawn to the seafood isle. I love shrimp, crab, lobster, scallops, and all other sea creatures, so I was perusing the prices of the goods. Then I noticed the fish isle. There were these monster fish (head scales and all) that reminded of an intense fish experience from my mission. There were the pieces of salmon the size of my leg! Then there was the Tilapia.

It didn't look so intimidating next to the fish heads. It's a white fish, that if you were half blind you might mistake for a piece of chicken (maybe if you were blind, in the dark, and squinting). I remembered reading in one of those cook books that it's a mild fish. I thought to myself "Maybe, just maybe I can do a mild fish for Dave. If I really hate it I can just eat something else and pack my leftovers for his lunch."

And that thought gave me courage. So I picked up that Costco 12 pack of fresh Tilapia and headed to the checkout lane with all the rest of my items. When I got home I started to doubt what in the world I would do with 12 pieces of fish. That means at least 6 meals of fish! That really started the despair at the waste of money I might have just spent.

So I laid 10 of the pieces on cookie sheets and put them in the freezer. I felt better that the fish wouldn't go bad before I used them, but was still in wonder about what to do with the other two pieces. I started telling people about my purchased fish, in hopes that it would make me cook them. I looked at recipes in all my cook books for one that sounded half eatable. I pushed the fish around the fridge for 5 days hoping it would magically disappear and I wouldn't have to do the inevitable... eat it.

Finally I decided on a recipe and committed to cooking it. I love cilantro and I love lime, so "Cilantro Lime Tilapia" sounded like the perfect first run. I made it, I ate it, I didn't hate it! I wouldn't say I liked it, but I had completely passive feelings for it! This is a huge step for me, so I thought I would share the recipe with you. True, I doubled the topping, and really lathered on the cilantro and lime, but hey, whatever it takes to make it through!

If you like fish, just make the recipe normally. If you don't and are being killer daring (like I was), maybe double it and have something to drown the fish in.

Cilantro Lime Tilapia

1 ½ lb tilapia
Salt and Black Pepper
¼ c snipped fresh cilantro
1 T butter melted
1 t finely shredded lime peel
1 T lime juice

If frozen, thaw fish. Rince fish; pat dry with paper towels. Cut fish into four serving size pieces if necessary; sprinkle with salt and pepper.

Place fish a pan covered with aluminum foil and greased.

Broil 5 to 6 inches away from heat. Cook 4 to 5 minutes or until fish begins to flake away when tested with a fork. I cooked ours in the toaster oven to save electricity and it turned out perfect, but I'm sure the oven would also work.

Meanwhile in a small bowl stir together cilantro, melted butter, lime peel, and lime juice.

I tasted the mixture and it was a LOT sour for me... So I added 1 tablespoon of sugar. It helped mellow it out a bit. Here's me trying it origionally!

To serve spoon cilantro mixture over fish and eat with rice. Start to finish: 10 minutes

I served it with wild rice and peas, and it was a tasty mixture! I'll keep you posted on all the other fish recipes we try as we use up our other 10 pieces of Tilapia... it will be quite the experiment!