Tilapia fish with scallions and porcini mushrooms in butter-lime juice. Goes great with white rice.

Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
20 mins
total:
45 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place dried porcini mushrooms in a small bowl with enough warm water to cover. Soak 20 minutes, or until rehydrated, and chop.

    Advertisement
  • Melt 1 tablespoon butter in a medium skillet over medium heat. Place tilapia in the skillet, and season with kosher salt and pepper. Sprinkle with 1/2 the lemon zest. Pour half the lime juice over the tilapia, and continue cooking 5 minutes.

  • Flip the tilapia, and season with kosher salt and pepper. Sprinkle with remaining lemon zest, and cover with remaining lime juice. Stir remaining butter, green onions, and porcini mushrooms into the skillet. Continue cooking 5 minutes, or until fish is easily flaked with a fork.

Nutrition Facts

146 calories; protein 14.2g 28% DV; carbohydrates 8g 3% DV; fat 6.9g 11% DV; cholesterol 36mg 12% DV; sodium 321.5mg 13% DV. Full Nutrition
Advertisement

Reviews (124)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/13/2004
Awesome flavor! I substituted about 1 lb. sautéed mushrooms for half the porcini & used olive oil instead of butter. I'll definitely make this one again. Read More
(71)

Most helpful critical review

Rating: 1 stars
02/12/2004
Based on all the rave reviews I was really shocked and disappointed at how this dish turned out. My husband and I followed all the directions except we did not have scallions but scallions would not have saved this dish. This dish is just way too sour! It was unedible. Even after we tried to "fix" it it still tasted like Key Lime Fish. So unless you really really love lime use maybe 1/4 the amount of lime juice that is specified in the recipe. You can always add more if it's not enough for your taste. Read More
(77)
159 Ratings
  • 5 star values: 92
  • 4 star values: 42
  • 3 star values: 14
  • 2 star values: 6
  • 1 star values: 5
Rating: 1 stars
02/12/2004
Based on all the rave reviews I was really shocked and disappointed at how this dish turned out. My husband and I followed all the directions except we did not have scallions but scallions would not have saved this dish. This dish is just way too sour! It was unedible. Even after we tried to "fix" it it still tasted like Key Lime Fish. So unless you really really love lime use maybe 1/4 the amount of lime juice that is specified in the recipe. You can always add more if it's not enough for your taste. Read More
(77)
Rating: 5 stars
02/12/2004
Awesome flavor! I substituted about 1 lb. sautéed mushrooms for half the porcini & used olive oil instead of butter. I'll definitely make this one again. Read More
(71)
Rating: 5 stars
02/12/2004
I used regular fresh brown mushrooms but other than that I followed the recipe ingredients and directions. The dish turned out better than I expected. Remember to trim the red lateral line meat out of the fillet and trim all silvery stuff off of the fish too. These are the parts of the fish that will give the meal an "off" or "fishy" taste. Read More
(56)
Advertisement
Rating: 5 stars
02/12/2004
This is a great recipe. I used regular white mushrooms and sauted them in butter olive oil and fresh garlic before adding the fish. I let the mushrooms cook until they were almost carmalized. Very simple and elegant. Great with roasted red potatoes. Will definately make this again and will try different varities of mushrooms. Read More
(29)
Rating: 5 stars
05/15/2004
What a perfect meal for a 90 degree day! Light and refreshing. I used regular button mushrooms instead of porcini. Next time I am going to add white wine and capers to the butter lemon lime sauce. Just for a little kick. I may also double the "sauce" since my fiance was practically licking his plate to get every last drop! Read More
(24)
Rating: 5 stars
02/13/2004
Really good quick and easy. Like others I made changes based upon what I had on hand. What I did: Sauteed green onions with a box of fresh sliced white mushrooms in 1 1/2 T Magarine and set aside. Used 4 defrosted tilapia fillets (from Sam's Club)1 1/2 T more of margarine salted peppered zest per recipe but used 1/4 c bottled lime juice. Added mushrooms back in after turning fish. Served with garlic butter rice (Uncle Ben's!) and fresh brussel sprouts. YUM! Read More
(21)
Advertisement
Rating: 5 stars
10/06/2003
I loved the idea of this recipe. I gave it 5 even though I had to make some changes it was still pretty good. I cooked 8 oz. fresh white mushrooms in some butter and then added 1 1/2 lbs. tilapia. I added more butter to fish. I didn't have lemon zest or green onion and it was still tasty. I also used coarse sea salt instead of kosher. I will try to add the zest next time I bet it gives it a nice zing! We loved the lime flavor and I would increase that the next time to accomodate the larger amout of fish. This was so fast and easy especially after a long day at work! Thanks BGP! Read More
(18)
Rating: 5 stars
02/18/2004
Very good! I substituted about 2 cups fresh portobella mushrooms for the dried porcini and shallots for the scallions (just because these were the ingredients I had on hand). I cooked this in a large frying pan with a cover so after the first side of the fish was done I flipped it over dumped the mushrooms in and then put the cover on. This kind of steamed it all. IMO this recipe only makes 2 servings though. Read More
(10)
Rating: 5 stars
02/12/2004
In a word INCREDIABLE!!! I made only a few changes I decreased the lime from two to one I used fresh mushrooms and I added Emeril's Original Essence. It was awesome. I will make this again often. My family loved it. Thanks for this wonderful recipe. Read More
(8)
Advertisement