Recipe of the Week 2-21-2012

Posted on February 21st, 2012 by host

Pan Seared Tilapia


  • ¼ cup of unsalted butter
  • 2 teaspoons fresh lime juice
  • 6 pieces of skinless tilapia fillet (5 or 6 oz)
  • 1/2 teaspoon of salt
  • 2 tablespoons of olive oil


Pat the Tilapia fillets dry. Sprinkle the Tilapia fillets with salt.

Place 1 tablespoon of the olive oil in a non-stick frying pan and heat the oil over moderately high heat. When the oil begins to smoke, place the Tilapia fillets in the frying pan and sauté the fish.Use a spatula to turn the Tilapia fillets over until both sides are golden. Cooking Tilapia fillets will usually take 4-5 minutes. Most frying pans are too small to sauté all the six Tilapia fillets simultaneously. Place the finished pan seared Tilapia on a dish and cover with aluminium foil to keep warm. Add the remaining 1 tablespoon of olive oil to the frying pan when necessary.

Top with N.O. BBQ Shrimp



  • 1/2 pound butter (2 sticks), cubed small
  • 1 dozen jumbo shrimp (peeled)
  • 1 teaspoon finely chopped fresh thyme
  • 1 teaspoon finely chopped fresh rosemary
  • 1 teaspoon finely chopped fresh parsley (optional)
  • 1 teaspoon Creole seasoning (unsalted)
  • 1/2 teaspoon black pepper
  • 1 lemon, juiced
  • 1 teaspoon Lea & Perrins Worcestershire Sauce


In pan, melt 2 oz (1/2 stick) butter.

Season shrimp with Creole seasoning and black pepper. Sauté over high heat on each side.

Add lemon juice, thyme, Rosemary, Worcestershire sauce

Reduce sauce over high heat for 30 seconds, reduce heat, cover and steam for 2 minutes.

Swirl in remaining butter and parsley, keeping pan in motion so that the sauce doesn’t break.

Recipes, What's New | February 21st, 2012