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Buster’s Famous Green Fish

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Today I thought I’d share the recipe for one of the cleanest and healthiest meals in my arsenal:  Buster’s Famous Green Fish! This happens to have been named by my husband (I’m Buster, FYI) and is one of his go-to requests for dinner.  Featuring bright and clean cilantro, zingy lime, and feisty jalapeño, this fish dish is perfect for the summer months.

The “green” vinaigrette can even be poured on top of chicken or tossed with grilled veggies for a summer salad.  Marlowe LOVES this fish by itself or over rice (the vinaigrette is a bit too spicy for her) and will eat it by the handful.  This recipe makes a little extra vinaigrette, so you can either douse the fish with it or save a little for salad tomorrow. 
I serve this over white jasmine rice that I prepare in a rice cooker well before I begin cooking (Actually, I set it up before I put Marlowe in the bath, and by the time she is down for the night, the rice is finished!).  You can also serve on top of brown rice, quinoa, or even greens if you are eating low-carb.  If using, I recommend preparing your starch in advance.  This recipe serves two but is easily doubled!

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Ingredients:

  • Two large Tilapia fillets (or 4 small)
  • Zest from 2 large limes
  • Juice from 2 large limes
  • 1/3 cup seasoned Rice Vinegar
  • 1/3 cup Extra Virgin Olive Oil, plus 1 Tablespoon
  • 1/2 jalapeño, seeded and chopped
  • 1 medium bunch of cilantro, rinsed, stems removed & leaves chopped
  • 1/2 cup dry roasted sunflower seeds (Optional)
  • Salt & Pepper

Recipe:  Preheat oven to 400 degrees.  Rinse the Tilapia fillets and pat dry.  Place in a shallow baking dish that is large enough to hold the fillets with out overlapping.  Drizzle with  1 Tablespoon Extra virgin olive oil on both sides, and season both sides with salt and pepper.  Sprinkle a pinch of the lime zest on top of each fillet.  Place in the oven for approximately 10 minutes, or until cooked through but not dried out. 
Meanwhile, prepare the vinaigrette.  Pour the rice vinegar, extra virgin olive oil, lime juice, chopped jalapeño, cilantro (reserve a couple pinches for garnish), and the rest of the lime zest in to a blender or food processor (I use the Vitamix).  Slowly increase the speed until the vinaigrette is completely smooth.  Taste and season with salt and pepper.  If you would like it spicier, add the other half of the jalapeño, seeds removed of course. 
Place a cup of cooked rice (if using) in to the bottom of a shallow bowl.  Place a Tilapia fillet on top, and douse with green vinaigrette! (I drown mine).  Then, sprinkle with half of the sunflower seeds and a pinch of chopped cilantro.  Enjoy!

xoxo
EAM


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12 Comments

  1. Sarah A says:

    The fish recipe looks amazing, I’m going to try it this week. I’m not sure if you noticed but your Instagram account has your location tagged to each picture so someone could find your home address from it. Just thought I would let you know. Love the blog!

    07.11.15Reply
    • Pam F says:

      Yikes, that is scary Sara A. I quickly checked mine, way to many wack – jobs out there. 😕

      07.11.15Reply
    • Happily Eva After says:

      THANK YOU SARAH!!!!!!!
      XOXO

      07.11.15Reply
  2. Ehrrmahger this looks so good – trying next week fo sho! xoxo, Steph

    07.11.15Reply
  3. Dorie says:

    I haven’t found any good talapia places in Ca. lately, are stores recommended? I am also concerned that my e mail and FB is compromised. I don’t use ‘instagram.’ I’m just concerned. Eva, sorry to put this on here, forgive me. I’m your Mom’s generation, electronically but darn sure, she’s got a bigger huger edge than me in N. Ca. by far for sure. OH, btw, I use ALL ingredients above in SOO many dishes – is it just a Cali thing?

    07.12.15Reply
  4. Jennifer says:

    Awesome recipe! I subbed parsley (because that’s what I had on hand) and put it over some chicken that needed to be cooked and it was delicious. I’m going to put the leftover sauce over fish this week.

    07.13.15Reply
  5. Sarah O says:

    Just made this, used haddock – it was perfection!

    07.13.15Reply
  6. Donia says:

    I made this for dinner tonight and my husband loved it ! I’m new to cooking and this was so easy and didn’t take very long ! Keep the recipes coming ~

    07.14.15Reply
  7. Lisa says:

    Thanks so much for this amazing recipe Eva! I made it on the weekend for my husband and he absolutely loved it. Used the leftover dressing in a cous cous salad the next day and it was great too. Such a healthy, easy dinner that can pass as a nice weekend meal or any night. I love your blog and all your do-able ideas! Thanks for sharing.

    08.27.15Reply
  8. Robert O'Connell says:

    What do you do with the other half of the sunflower seeds? LOL

    Thx! I’m looking to make a green drizzle for red snapper — for Xmas, get it? I’d like it thick so I can “draw” a design. Any advice? Thx again, RMO

    12.16.15Reply
    • Areth Tsouprake says:

      She was saying put half of seeds on one serving of fish.

      04.09.16Reply