Mojito Tilapia; My Dish of Fish

Often I think,  "We should eat more fish."
This is mostly because I think our West Texas rotation of beef, chicken, beef, pork, beef, lamb and beef decidedly needs some variety.  For some reason, nobody around here loves salmon.  Trout is fine when you can get it, but the bones are a hassle.
So what else is available?  Tilapia.
Nutritionally, compared to other fish species, tilapia is not an especially healthy choice because the farm raised tilapia is so high in fat, but it is high in protein, very low in carbs, a good source of vitamins and minerals, has very low sodium and mercury content is nil.  It is mild and un-fishy.  And it's cheap.  And, let's face it, anything home cooked is better than take-out. 

The best thing this particular recipe has going for it?  It's delicious, dead easy and quick.  If you keep frozen tilapia fillets in the freezer you can have this on the table in 15 minutes.  Here's what you will need:
Rice
Butter
Limes
Fresh mint leaves
Tilapia fillets





Step 1:  Start your rice.  I think you need some good brown rice to go with this dish.

2. Chop up the fresh mint leaves.

3. Put the tilapia fillets in some warm water to thaw.
4. Cut some nice juicy limes and get out your lime squeezer. You'll need about 1 for each fillet.
5. Put a couple of  pats of salted butter in a skillet.  I like to use carbon steel because of the way it browns.

6. Heat the butter until it's starting to brown.
7. Put a paper towel-dried fillet in the butter and cook for 2 minutes.

 8. Turn it over and grate some lime zest over the fish.

9.  Squeeze some lime over it, too. 

10.  Cook another 2 minutes and check to make sure it's flakey and cooked through.
11. Put it on a plate of hot rice, spoon any juice/butter in the pan on it, and sprinkle mint leaves over it.
12. Nice with a glass of crisp white wine.

 Yes.  We should definitely eat more fish.