Tilapia with Kumquat Citrus Butter

Susan Russo for NPR /

/

This zesty citrus butter enlivens white fish such as tilapia and halibut or shellfish such as scallops.

Makes 4 servings

Kumquat Citrus Butter

1 1/2 tablespoons softened butter

4 de-seeded kumquats with rinds, minced until pulpy

1 teaspoon orange zest

1 teaspoon lemon zest

1 teaspoon minced fresh ginger

Salt and freshly ground black pepper, to taste

4 or 5 fresh mint leaves, minced, plus a couple more for garnish

Fish

4 (4-ounce) tilapia fillets

2 teaspoons butter

2 teaspoons olive oil

Combine all ingredients for the citrus butter in a small bowl and mix with your fingertips, ensuring that the fruit and seasonings are incorporated into the butter. Set aside.

For the fish, melt butter with olive oil in a large skillet over medium-high heat. Rub fish fillets on both sides with half of the citrus butter and place in the hot skillet. Cook fillets for 4 minutes, then flip once and cook an additional 2 to 3 minutes, or until opaque and slightly browned.

Melt remaining half of the citrus butter in the microwave or on the stovetop and drizzle on top of the cooked fish before serving. Garnish with additional mint, if desired.

Note: To de-seed kumquats, slice the fruit into rounds with a sharp paring knife. Using the tip of the knife, gently pluck the tiny seeds from the slices.

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