Lime-Herb Tilapia

 

Chives and Sage

This is a spin-off of a South Beach Recipe that calls for a quick marinade of the fish in lime juice.  To make it freezer-friendly, I use zest instead of juice as lime juice goes from marinade to ceviche in about 3 or 4 hours.  Tasty, but not what we're after here.

I love that this recipe uses fresh tarragon and chives, two of my garden's early risers.  Well before you can get parsley or thyme starts in the ground, these two are up and at 'em, ready to snip and cook.  If you garden and cook at all, a little bit of space for perennial or self-seeding annual herbs is well worth it.  Sage, tarragon, and chives will come back year after year with no effort on your part, and annuals like savory and basil require very little encouragement to drop seeds and pop up the following year. 

Lime-Herb Tilapia
Makes 4 servings

1 lb. tilapia
1 tbsp olive oil
zest of 1 lime
1 tsp fresh tarragon, chopped
1/4 cup chives, chopped

Combine all ingredients in a zip-top or vacuseal bag.  Freeze.

To cook, heat oven to 325F and bake 15-20 minutes, until fish flakes easily.
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