Citrus Chipotle Tilapia
Tilapia fillets, infused with smoky homemade adobo and bright citrus. Finished with a drizzle of olive oil over chopped cilantro and lime wedges.
Ingredients
2 Tbsp ghee (for cooking)
3 Tbsp butter (for cooking and finishing)
2 tilapia fillets (4–5 oz each)
For Homemade Adobo Sauce:
2 dried chipotle peppers, stems removed and soaked until softened
1 Tbsp tomato paste
1 clove garlic, minced
1 Tbsp apple cider vinegar
½ tsp smoked paprika
¼ tsp dried oregano
Pinch of salt
2 Tbsp water
For Citrus Marinade & Rub:
1 tsp lime zest
1 Tbsp lime juice
1 Tbsp orange juice
½ tsp garlic powder
½ tsp smoked paprika
¼ tsp salt
¼ tsp pepper
Finishing & Garnish:
1 Tbsp olive oil (for drizzling)
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)
Macronutrients
Protein: 49 g
Fat: 65 g
Carbs: 14 g
Preparation
In a small bowl, combine dried chipotle peppers (2), tomato paste (1 Tbsp), minced garlic (1 clove), apple cider vinegar (1 Tbsp), smoked paprika (½ tsp), dried oregano (¼ tsp), pinch of salt, and water (2 Tbsp). Mash or blend into a smooth adobo sauce (about 2 Tbsp when finished).
Pat tilapia fillets (2) dry and season both sides with garlic powder (½ tsp), smoked paprika (½ tsp), salt (¼ tsp), and pepper (¼ tsp). In a separate bowl, whisk together adobo sauce (2 Tbsp), lime zest (1 tsp), lime juice (1 Tbsp), and orange juice (1 Tbsp).
Heat ghee (2 Tbsp) in a skillet over medium heat. Once melted and bubbling, add tilapia fillets (2) and cook for 2–3 minutes per side until golden and just cooked through. Remove fillets and set aside.
Reduce heat to low, add butter (2 Tbsp) to the skillet and let it melt. Pour the citrus-chipotle mixture (4 Tbsp total) into the butter and stir gently to combine. Simmer for 1–2 minutes until the sauce bubbles and thickens slightly.
Return tilapia fillets (2) to the skillet, spooning sauce (2 Tbsp per fillet) over each, and cook for another minute to coat. Remove from heat, top each fillet with the remaining butter (1 Tbsp per fillet) for extra richness.
Place fillets on plates, sprinkle chopped cilantro (to taste) over each, and drizzle olive oil (1 Tbsp total, about ½ Tbsp per fillet) around. Serve with lime wedges on the side.
THURSDAY 250911