Sometimes it is a lot of fun to explore recipes and discover new ones that are really good. BUT it doesn’t always work out, take today as an example; tilapia with citrus butter turned out GREAT – beet chips not so great/actually down right awful.
In my attempt to try new recipes and new foods along with receiving beets in our CSA box, I thought okay, I really do not like beets but I will give them another go. They say it takes 3 or 4 times being introduced to a food before you will like it. So I tried making beet chips which is just like any other chip recipes (kale/potato/etc.) cut thin, add oil, salt & pepper, and roast. Well, this attempt did not turn out well either, besides that it still tasted like beets I burnt most of the thin ones and my home was filled with a burnt beet odor. Definitely not a time to have guests over. I think in a day or two with a little Febreeze help we will have cleared the air. You might ask why did I try beet chips, reality is because I thought I could dip them in ranch dressing to mask the flavor.
Now that I have shared my disaster it is time to let you know about the success story, tilapia with citrus butter. Tilapia is a very mild white fish that is easily flavored with a variety of spices, seasonings, and coatings. A few weeks ago we had macadamia nut crusted tilapia, which has to be one of my favorite seasonings, today we decided to flavor our fish with this citrus butter. And I am left trying to decide what else I can use the citrus butter on, besides chicken I think it would also be a tasty butter on warm bread. My exploration to use the citrus butter again and again should be an indicator to a successful recipe. Both Craig and I were pleasantly delighted with our dinner – even without the beet chips.
- 4 oz butter, softened
- 4 kumquats
- 2 tsp lemon zest
- 2 tsp orange zest
- 4 fresh mint leaves, minced
- ginger powder
- salt and pepper to taste
- 2 4oz tilapia fillets
- Cut your kumquats in half and flick out the seeds
- Mince your kumquats to a pulp (I used my magic bullet, I just added the 4 kumquats, turn it on and seconds later I had kumquat pulp)
- Add to your softened butter, the kumquat pulp, lemon zest, orange zest, and mint leaves using a fork mash it all together until everything is well mixed
- Sprinkle a dash or two of your ginger into the butter
- Add salt and pepper to taste
- Mash it all together until you have a nice citrus butter
- Heat a skillet (large enough to hold both fillets) over medium heat
- Add ½ Tbs butter to the skillet and let melt
- Rub 1 Tbs of citrus butter over each fillet to coat it
- Add your fillets to your saucepan, cook 4 minutes on 1 side and then flip for an additional 2 to 3 minutes on the other side until your fish is opaque and cooked throughly
- Feel free to add more butter to melt on top
- Save any leftover butter in the fridge
Enjoy this delicious refreshing fish for dinner!
**There is enough butter for 4 fillets but I only cooked 1 each for Craig and I.