Easy Cilantro Lime Fish

My husband and I both loved this fish!  It was so good that we were wishing that I had made more than one filet for each of us.  Mild white fish seasoned and cooked in a skillet, then topped with a cilantro lime butter.  Delicious!

If you prefer, you can use flounder or tilapia instead of cod.

Easy Cilantro Lime Fish
Print Recipe
Servings Prep Time
4 filets 5 minutes
Cook Time
6 minutes
Servings Prep Time
4 filets 5 minutes
Cook Time
6 minutes
Easy Cilantro Lime Fish
Print Recipe
Servings Prep Time
4 filets 5 minutes
Cook Time
6 minutes
Servings Prep Time
4 filets 5 minutes
Cook Time
6 minutes
Ingredients
Fish seasoning
Cilantro Lime Butter
Other ingredients
Servings: filets
Instructions
  1. Heat a large cast iron skillet over medium-medium high heat. Combine fish seasoning ingredients and sprinkle evenly over all 4 fish filets.
  2. Add 2 T. butter to skillet. Put fish in skillet and cook approximately 3 minutes on each side or until fish flakes easily when tested with a fork.
  3. Meanwhile, mix together the ingredients for the Cilantro Lime Butter. Place fish on serving platter; squeeze juice from lime quarters onto fish and top with cilantro lime butter.
Recipe Notes

Each serving contains 245 calories, 12 g fat, 103 mg cholesterol, 317 mg sodium, 736 mg potassium, 1 g carbs, 0 g fiber, 0 g sugar, 30 g protein

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New England Clam Chowder

Thick, hearty and flavorful.  You can substitute other kinds of seafood and make it into a seafood chowder if you prefer.  I added shrimp and lobster in place of some of the clams in the 2 photos of the chowder in the pan.

New England Clam Chowder
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Servings
6 servings
Servings
6 servings
New England Clam Chowder
Print Recipe
Servings
6 servings
Servings
6 servings
Ingredients
Servings: servings
Instructions
  1. Using at least a 4 qt. saucepan, add onion, fennel, carrots, parsley, butter and bacon to pan. (The photo is of a 4 quart pan with this recipe.) Cover pan and cook on medium heat until veggies are cooked down, for about 15 minutes. In the meantime, boil potatoes in a separate covered pan for about 10 minutes or until slightly tender. When potatoes are tender, drain and set aside.
  2. Add cayenne pepper, white pepper, black pepper, salt and chicken base to the veggie mixture. Add heavy whipping cream, and milk, and allow to come to a boil.
  3. Drain clams and reserve 3/4 cup clam juice. Set clams aside. Combine reserved clam juice and cornstarch. Add to veggie mixture once it comes to a boil. Stir and cook over medium heat to thicken. Remove from heat and add clams and potatoes. Taste and add additional seasoning if needed. Serve.
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Refried Beans

Much better flavor than canned refried beans!  These are  made from dried pinto beans.  Of course, you can add black beans in place of some or all of the pinto beans.  I added these to my tacos (http://www.cherylsrecipes.net/recipe/tacos/) last night, and it was fantastic!

Refried Beans
Print Recipe
Servings Prep Time
1 1/2 cups 10 minutes
Servings Prep Time
1 1/2 cups 10 minutes
Refried Beans
Print Recipe
Servings Prep Time
1 1/2 cups 10 minutes
Servings Prep Time
1 1/2 cups 10 minutes
Ingredients
Servings: cups
Instructions
  1. Place beans, water, onion, garlic, chicken base, cumin, salt, pepper, and cayenne in crock pot. Cook on high until beans are tender (8 hours or so). Heat the lard in large skillet over medium-medium high heat. Drain beans and add to skillet. Mash the beans coarsely with the back of a wooden spoon, adding more chicken broth if needed, to moisten. Stir in the cilantro and lime juice. Top with shredded cheese.
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