Sunday, April 28, 2013

Baked Tilapia with Lemon Butter

The origin of the lemon has not yet been determined; science suggests it may be northwestern India, cultivated for more than 2,500 years. Arab traders brought the lemons to the Middle East and Africa sometime after 100 C.E

It is believed to have been introduced into southern Italy around 200 C.E.; and cultivated in Egypt and in Sumer, the southern portion of Mesopotamia a few centuries later.

At first, lemons was not cultivated as food: It was an ornamental plant, until around the 10th century. In the 11th century, the Arabs introduced the lemon into Spain and by 1150, the lemon was widely cultivated in the Mediterranean. Crusaders returning from Palestine brought it to the rest of Europe.

Lemons came to the New World in 1493, when Christopher Columbus brought lemon seeds to Hispaniola. Spanish conquest spread the lemon throughout the New World, where it was still mainly used as an ornamental plant, and for medicine. Lemons were grown in California by 1751; and in the 1800s in Florida, they began to be used in cooking and flavoring.

Research Source: The Nibble

Click here, lemons for cleaning. 

Simple and tasty.

Baked Tilapia with Lemon Butter
Copyrighted 2013, Christine’s Pantry. All rights reserved.

4 tilapia fillets
4 tablespoon butter, melted
salt and pepper to taste
1 teaspoon lemon juice
1 teaspoon creole seasoning

Place fillets on sheet pan. Season fillets with salt. In small bowl, combine melted butter, salt, pepper and lemon juice. Pour over fillets. Sprinkle fillets with creole seasoning.

Bake at 425 degrees, about 8 to 10 minutes, until fish flakes easily with a fork. Enjoy!


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