I don't think I have shared with you how much I love cilantro. I was first able to put the taste and the name "cilantro" together after having this delicious Creamy Cilantro Dressing at Amazon Grill, a restaurant in Houston that I lived behind for 3 years. That Creamy Cilantro Dressing was good to me, as were their margaritas on my 22nd birthday. Ever since then, cilantro has been one of my favorite flavors, and luckily, it's in a lot of the types of food I enjoy!
I wasn't crazy about this recipe considering my fondness for all of its ingredients. The final result wasn't bad by any means; it just didn't blow me away. I served this with steamed broccoli tossed with melted butter and lemon pepper.
- 1 1/2 pounds tilapia fillets
- 1 tablespoon melted butter
- Salt and pepper
- 1 tablespoon olive oil
- 1 clove garlic, finely minced
- 2 green onions, thinly sliced
- 1/4 cup chopped fresh cilantro
- 1 cup heavy cream
- 1 tablespoon lime juice
- Salt and freshly ground black pepper, to taste
Heat oil in a small saucepan over medium heat; sauté the garlic and onion for 1 to 2 minutes.
Add cream and bring to a simmer. Simmer for about 3 to 4 minutes to reduce slightly. Stir in cilantro, lime juice, and salt and pepper to taste. Simmer for about 1 minute longer. Set aside or refrigerate until nearly serving time.
Heat oven to 375°.
Line a baking pan with foil; spray with nonstick cooking spray. Brush fillets lightly with butter; arrange in the baking pan. Sprinkle lightly with salt and pepper. Bake the fish for 20 to 25 minutes, or until the tilapia is cooked through. Warm the sauce up and drizzle a little over each serving of fish.