Recipe: Herb and Lemon-Scented Tilapia (using parsley and chives)

HERB AND LEMON-SCENTED TILAPIA

1/2 cup minced fresh chives
1 cup minced fresh Italian parsley
3/4 teaspoon salt, divided use
3s teaspoon black pepper, divided use
1 large lemon
1/4 cup unsalted butter, divided use
1 pound tilapia fillets (large fillets if available)

On a platter, combine chives, parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper. Grate rind from lemon over herbs. Toss to combine; set aside. Reserve lemon.

Spray tilapia fillets with butter-flavored or olive oil-flavored cooking spray. Press fillets in herb mixture to coat both sides.

In large skillet, melt 2 tablespoons butter over medium heat. Add tilapia. Cook 3 to 4 minutes per side or until firm and white in center. (Cook time will vary according to thickness.) Remove to serving platter. Keep warm.

Add remaining 2 tablespoons butter to skillet. Melt over low heat. Cut lemon in half; squeeze juice from one half into skillet. Season lemon-butter mixture with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir well.

Pour lemon butter over fish. Slice remaining lemon half for garnish. Serve immediately.

Makes 4 servings
Source: Recipe booklet - Easy Home Cooking Monthly Feature: Easy Weeknight Meals, August/September 2007