-
-
My review
Zesty Tilapia with Mushrooms
BRYONYGP
"Tilapia fish with scallions and porcini mushrooms in butter-lime juice. Goes great with white rice."
Added to shopping list.
Go to shopping list.
Ingredients
45 m servings 146 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Place dried porcini mushrooms in a small bowl with enough warm water to cover. Soak 20 minutes, or until rehydrated, and chop.
- 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
Per Serving: 146 calories; 6.9 g fat; 8 g carbohydrates; 14.2 g protein; 36 mg cholesterol; 322 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 118152 Ratings
-
-
-
-
-
Most helpful positive review
12/29/2002
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.
Most helpful critical review
10/21/2003
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 wo...
Most helpful
Most positive
Least positive
Newest
10/21/2003
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 wo...
12/29/2002
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.
6/12/2003
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 mea...
8/14/2003
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. ...
5/15/2004
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, li...
2/13/2004
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 a...
6/30/2003
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. tilap...
2/18/2004
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...
10/17/2010
I make this on a regular basis. I have made a few changes to the recipe. Since we love lemons, I replaced the limes with lemons, and I don't use the zest. I also use either canned or sliced fres...