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Buster’s Famous Green Fish: The Remix!

Eva Amurri Martino's Buster's Famous Green Fish Recipe

If I can tell you one thing about blogging, it would be this: don’t take the photos for blog posts on your iPhone. LOL. But actually.  This recipe for Buster’s Green Fish is one of my family’s favorites, but unfortunately when I shared it during the first year of Happily Eva After, I took horrendous pics on my phone and this blog post was desperately in need of a makeover.  Below is the post as it was originally posted, just with better photography.  The recipe is just as yummy as it ever was!

Eva Amurri Martino makes the vinaigrette for Buster's Famous Green Fish recipe

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.

Eva Amurri Martino makes the vinaigrette for Buster's Famous Green Fish recipe
Eva Amurri Martino makes the vinaigrette for Buster's Famous Green Fish recipe

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.  

Eva Amurri Martino makes the vinaigrette for Buster's Famous Green Fish recipe
Eva Amurri Martino makes the vinaigrette for Buster's Famous Green Fish recipe
Eva Amurri Martino makes the vinaigrette for Buster's Famous Green Fish recipe

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!

Eva Amurri Martino pours vinaigrette over Tilapia for Buster's Famous Green Fish recipe
Eva Amurri Martino's Buster's Famous Green Fish Recipe
Eva Amurri Martino serves herself some of her Buster's Famous Green Fish

Recipe

  • 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
Eva Amurri Martino serves herself some of her Buster's Famous Green Fish
Eva Amurri Martino serves herself some of her Buster's Famous Green Fish
Eva Amurri Martino enjoys her Buster's Famous Green Fish on the kitchen island of her Connecticut home

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!

Eva Amurri Martino enjoys her Buster's Famous Green Fish on the kitchen island of her Connecticut home
Eva Amurri Martino enjoys her Buster's Famous Green Fish on the kitchen island of her Connecticut home
Eva Amurri Martino's Buster's Famous Green Fish Recipe
Print Recipe
5 from 3 votes

Buster’s Green Fish

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.
Course: Main Course
Servings: 4 people
Author: Happily Eva After

Ingredients

  • 2 fillets Tilapia
  • 2 limes juice & zest
  • 1/3 cup seasoned rice vinegar
  • 1/3 cup extra virgin olive oil (plus one tbsp extra)
  • 1/2 jalapeño seeded and chopped
  • 1 bunch cilantro rinsed, stems removed & leaves chopped
  • 1/2 cup dry roasted sunflower seeds
  • salt
  • pepper

Instructions

  • 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.
  • 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!

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20 Comments

  1. Yum ! This recipe dish looks fabulous. We buy lots of fish and I’m going to try and makes this soon ! Thanks for sharing the recipe !

    07.24.19 Reply
  2. Kendra says:

    5 stars
    This is one of the best fish recipes I’ve ever made! My kids love the sauce too. I mix it into the rice for them and they always ask for more “green rice”.

    07.24.19 Reply
    • yay!!! Well thank goodness you now have nicer pics to look at! LOL

      07.24.19 Reply
  3. Elle says:

    I am dying to try this recipe! Of course I’ll have to leave out the jalapeños 🙀

    07.24.19 Reply
  4. Danielle says:

    This sounds and looks delicious! Could I use mahi, snapper or grouper? We live in South Florida so it’s always available.

    07.26.19 Reply
    • def! I think snapper or grouper would be the best bet

      07.30.19 Reply
  5. Maggie says:

    Looks delicious!! I will have to use a different fish as Tilapia is a banned fish here in Queensland Australia we don’t sell it & I had to look up cilantro as I’d never heard that name before & found out it’s good old Coriander, which is my favourite herb.
    Cannot wait to make this recipe!
    Thanks Eva

    07.26.19 Reply
  6. 5 stars
    Love this recipe!! So easy and crazy delicious! You go Buster!

    07.30.19 Reply
  7. Nikki says:

    I made this last night for dinner, and then called my mom and told her she had to make it tonight for dinner! What an amazingly easy and delicious recipe!! Thank you!

    08.08.19 Reply
  8. Anne says:

    This vinaigrette is unreal! The fish isn’t even done cooking and I can already tell this will be on heavy rotation!!!!! Thank you!

    08.09.19 Reply
  9. NOSSA ESSE FILE VAI SER SUCESSO NESSE DOMINGO AQUI NA CASA DO MEU GENRO… OBRIGADA POR ESSA MARAVILHA DE RECEITA PARABÉNS E SUCESSO PARA VC COM SUAS RECEITAS
    MARAVILHA DE RECEITA

    09.20.19 Reply
  10. Kristin says:

    I plan on making this tonight after seeing your Instastory snapshot last night from a user. Question though: The sunflower seeds aren’t mentioned until the end of the recipe where it says use half of them as a garnish. What happens to the other half of them? Are they supposed to be part of the vinaigrette? Hope you see this before dinner tonight!

    09.23.19 Reply
  11. Kirsten says:

    5 stars
    Finally made this after seeing it on your blog many times. OMG Yuma! Definitely a repeat. Thanks for sharing!

    10.06.19 Reply
  12. Julia says:

    Thoughts on subbing parsley for the cilantro? I’m one of those unfortunate souls for whom cilantro tastes like soap, but the rest of this looks so good I’m wondering if that might work or will just ruin it.

    10.14.19 Reply
    • I totally get that! But unfortunately the cilantro kind of makes it what it is. If you sub parsley then it would basically be a chimichurri sauce but without all the extra garlic. (I love chimichurri for steak and I have another recipe for that here) You could try it and report back?

      10.15.19 Reply