View Full Version : What sides to serve with this?
07-26-2003, 11:01 AM
I've been wanting to make this all week and still haven't! What vegetable would you serve with it? And isn't there a cilantro rice recipe around somewhere that might be good? Ideas? TIA
PAN-SEARED TILAPIA WITH CHILE LIME BUTTER
Active time: 25 min Start to finish: 25 min
For chile lime butter
1/2 stick (1/4 cup) unsalted butter, softened
1 tablespoon finely chopped shallot
1 teaspoon finely grated fresh lime zest
2 teaspoons fresh lime juice
1 teaspoon minced fresh Thai or serrano chile (preferably red), including seeds
1/2 teaspoon salt
6 (5- to 6-oz) pieces skinless tilapia fillet or farm-raised striped bass fillets with skin
1/2 teaspoon salt
2 tablespoons vegetable oil
Make chile lime butter:
Stir together butter, shallot, zest, lime juice, chile, and salt in a bowl.
If using striped bass, score skin in 3 or 4 places with a thin sharp knife to prevent fish from curling (do not cut through flesh). Pat fish dry and sprinkle with salt. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until just smoking, then sauté 3 pieces of fish, turning over once with a spatula, until golden and just cooked through, 4 to 5 minutes, and transfer to a plate. Sauté remaining fish in remaining tablespoon oil in same manner.
Serve each piece of fish with a dollop of chile lime butter.
• Chile lime butter can be made 1 day ahead and chilled, covered. Bring to room temperature before using.
Makes 6 servings.
07-26-2003, 11:07 AM
I posted a cranberry/carrot salad-type recipe that is easy and would offset the color and taste well. I also think simple grilled zucchini would be great.
blanched, then grilled broccoli (or roasted) would work well too.
You could make garlicky brown rice.
There's a CL recipe for lime/cilantro sweet potato wedges somewhere that sound really good.
You could even make Nigella's lemon rissoto that was posted...not sure how much more work that would be.
Or your starch can just be roasted corn :)
thanks for sharing the recipe.
07-26-2003, 11:19 AM
Those sweet potatoes sound like a good idea, as does cilantro rice. Or you could try the green vegetable curry side dish mbeth posted yesterday...?
07-26-2003, 12:22 PM
What about one of the following two recipes?
Coconut Basmati Rice from Moosewood Restaurant Cooks at Home
Preparation Time: 5 minutes
Total Time: 20 minutes
Servings 3 or 4
A sweetly aromatic golden rice perfect with curried dishes
1 1/4 cups water
1 cup white basmati rice I used brown
1/2 cup coconut milk I used lite coconut milk
1/2 teaspoon tumeric
1/4 teaspoon salt
1 piece cinnamon stick (1-1 1/2 inches)
1/4 cup currants or raisins
1 dried chile (optional)
In a heavy saucepan with a tightly fitting lid, bring water to a boil. While the water heats, rinse the rice well. WHen the water boils, stir in the rice and all of the remaining ingredients. Return to a boil. Stir, cover, reduce the heat to low and simmer for 15 minutes. Remove the cinnamon stick and optional chile, stir to fluff the rice, and serve.
Per 8 oz serving using full fat coconut milk: 327 calories; 5.4 G Protein; 9.5 G Fat; 56 G Carbohydrates
Caribbean Rice and Beans
2/3 cup water
2/3 cup uncooked instant rice
1 teaspoon vegetable oil
1 cup chopped onion
1/2 cup chopped celery
1/2 cup diced green bell pepper
3 cloves garlic -- minced
1 cup coarsely chopped tomato
1/8 teaspoon salt
1/4 teaspoon crushed red pepper
1/4 teaspoon ground cumin
1/4 cup chopped fresh cilantro
15 ounces can black beans -- drained
1/2 cup shredded part-skim mozzerella cheese -- (2 ounces)
1. Bring water to a boil in a saucepan, and stir in rice. Cover, reduce heat, and simmer 5 minutes or until liquid is absorbed; set aside.
2. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion, celery, bell pepper, and garlic; saute 5 minutes or until tender. Add chopped tomato, salt, crushed red pepper, and cumin, and saute 2 minutes. Stir in cooked rice, cilantro, and black beans, and cook for 1 minute or until thoroughly heated. Divide bean mixture amond 4 plates, and sprinkle with cheese.
4 servings (1 cup bean mixture and 2 tablespoons cheese )
1 serving is 4 WW points
07-29-2003, 12:22 PM
Thanks for the suggestions! Looks like I'll finally make this on Thursday, so I'm bumping up if anyone else has ideas.....
07-29-2003, 12:24 PM
there is a cilantro rice that would be good. there's also a pineapple basil rice that would be good too. Or maybe a roasted garlic orzo pilaf?
07-29-2003, 12:57 PM
Over the weekend I tried and tried to search for the cilantro rice recipe. I had one in an old Sunset annual, but I got rid of it sometime back. Does anyone have a recipe for it?
07-29-2003, 01:05 PM
1 cup lightly packed cilantro leaves
2 cloves garlic, peeled
1 fresh jalapeno chile, stemmed
2 1/2 cups vegetable broth
2 teaspoons olive oil
1 1/2 cups long grain white rice
1/2 teaspoon ground cumin
1/3 cup grated carrot
1/4 cup sliced green onions
1. In a blender, whirl cilantro leaves, garlic, chile, and 1 cup of the broth until smoothly pureed. Set aside.
2. Heat oil in 3- to 4-quart pan over medium heat. Add rice and cumin; cook, stirring often, until rice is pale golden (5 to 8 minutes). Stir in cilantro puree, remaining 1 1/2 cups broth, carrot, and onions. Bring to a boil over high heat; then reduce heat, cover, and simmer until liquid has been absorbed and rice is tender to bite (about 18 minutes). Season to taste with salt, if desired.
3. To serve, spoon into a serving dish; garnish with cilantro sprigs.
Makes 4 servings
Per serving: 297 calories (9% calories from fat), 3g total fat, 0g saturated fat, 0mg cholesterol, 165mg sodium, 60g carbohydrates, 1g fiber, 7g protein, 33mg calcium, 3mg iron
07-29-2003, 01:10 PM
OOOooo...OOoooooo...thanks so much JeAnne!!! I really appreciate it!!:) :D
07-29-2003, 10:50 PM
Thanks a million, JeAnne!!
After changing my mind 10 times about which rice to make - cilantro or the Moosewood recipe - I made this one, mostly because I had everything but the jalapeño on hand. It was perfect with the fish! I also fixed zucchini, based on the recipe Jessica posted Tuesday (only I used fresh oregano rather than basil). Since the fish is so mild (even with the sauce) the rice was a great, flavorful additon (and I used one mammoth jalapeño :p ). After DBF's dubious interest ("What's tilapia? Do I like it?") it was a very successful dinner!
07-29-2003, 11:04 PM
Thanks for sharing Canice... this goes on next week's menu. :D
07-30-2003, 05:51 AM
Originally posted by greysangel
Or maybe a roasted garlic orzo pilaf?
JeAnne, do you have a recipe for this? It sounds wonderful.
11-16-2004, 07:18 AM
Wow! I made the Pan-Seared Tilapia with Chile Lime Butter and it was simply amazing, not to mention very easy. My DH has already requested it again tonight :D
I served it with Rachel Ray's Wilted Spinach with Garlic.
Dinner was definitely ready in 30 minutes.
11-16-2004, 11:21 AM
I'd totally forgotten about this recipe, scratch! So glad it worked out for you. I'm making it tomorrow with the cilantro rice and garlicky spinach.
11-16-2004, 03:25 PM
Graysangel, do you have the recipe for pineapple basil rice? Sounds wonderful. Thanks.
11-19-2004, 05:12 PM
My DH liked it so much I had to make it for him again the next night. Also froze one, I'll let ya'll know how it turns out.
11-19-2004, 05:38 PM
I'm making it tonight! I made the compound butter last night and bought pre-washed baby spinach. I also made the parsley sauce for the rice last night, so I should be able to throw everything together in short order!
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