Zesty Tilapia with Mushrooms

Zesty Tilapia with Mushrooms

111
BRYONYGP 0

"Tilapia fish with scallions and porcini mushrooms in butter-lime juice. Goes great with white rice."

Ingredients 45 m {{adjustedServings}} servings 146 cals

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Nutrition

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  • Calories:
  • 146 kcal
  • 7%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 8g
  • 3%
  • Protein:
  • 14.2 g
  • 28%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 322 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  1. Place dried porcini mushrooms in a small bowl with enough warm water to cover. Soak 20 minutes, or until rehydrated, and chop.
  2. 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.
  3. 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.
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Reviews 111

  1. 142 Ratings

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AMPHORAS
2/12/2004

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 would not have saved this dish. This dish is just *way* too sour! It was unedible. Even after we tried to "fix" it, it still tasted like Key Lime Fish. So unless you really, really love lime, use maybe 1/4 the amount of lime juice that is specified in the recipe. You can always add more if it's not enough for your taste.

Susan Stone
2/12/2004

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.

LEPOMIS
2/12/2004

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 meat out of the fillet and trim all silvery stuff off of the fish too. These are the parts of the fish that will give the meal an "off" or "fishy" taste.