As new residents of New England, this family is out to try the best seafood in town! First up on the list was tilapia. I’m a huge fan of grilled fish and nothing packs more flavor than a compound butter. Mixing strong flavored fresh, local veggies and herbs, with quality butter makes for the perfect one. Since the day our family tried Kerrygold butter just over a year ago, we have never turned back. And man on man, it makes a great compound butter! This Grilled Tilapia with a Red Pepper and Garlic Compound Butter was a huge hit here – certainly a meal that has been added to our permanent summer menu!
- 1 lb. fresh tilapia
- 2/3 cup breadcrumbs
- 2 Tbsp flour
- 5 Tbsp Kerrygold Salted Butter (taken out of the refrigerator 30 minutes prior to preparing)
- 1/3 cup diced red pepper
- 3 Tbsp diced onion
- 3 minced garlic cloves
- 2 Tbsp fresh chopped cilantro
- olive oil
Drizzle grill pan with olive oil.
By hand, mix together the Kerrygold butter, pepper, onion, garlic, and cilantro. Put it in the refrigerator while you are preparing the tilapia.
Mix together bread crumbs and flour in bowl.
Lightly coat tilapia with the bread crumb/flour mixture.
Place tilapia on the grill pan.
Top each filet with 1-2 dollops of the compound butter.
Grill at around 400-500 degrees until just done.
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