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1 lime
1 large shallot, minced
1 small jalapeno, minced
2 Tbsp. butter
4 tilapia fillets
1/2 tsp salr
1/2 cup fresh cilantro leaves coarsely chopped (optional)
Squeeze juice fom lime into 12 inch non stick skillet. Add shallot, jalapeno and butter and cook over medium heat 6 to 7 minutes or until shallot is tender, stirring occasionally. Pat tilapia dry, then place in skillet, sprinkle with salt.
Cook 6 to 7 minutes or until tilapia turns opaque throughout, flakes easily with fork and internal temperature reaches 145 degrees. Turn fillets once halfway through cooking. Sprinkle with cilantro to serve.
1 large shallot, minced
1 small jalapeno, minced
2 Tbsp. butter
4 tilapia fillets
1/2 tsp salr
1/2 cup fresh cilantro leaves coarsely chopped (optional)
Squeeze juice fom lime into 12 inch non stick skillet. Add shallot, jalapeno and butter and cook over medium heat 6 to 7 minutes or until shallot is tender, stirring occasionally. Pat tilapia dry, then place in skillet, sprinkle with salt.
Cook 6 to 7 minutes or until tilapia turns opaque throughout, flakes easily with fork and internal temperature reaches 145 degrees. Turn fillets once halfway through cooking. Sprinkle with cilantro to serve.
