Pan-Roasted Tilapia with Chimichurri

Cilantro, raw, 2 tbsp (remove)
Parsley, 2 tbsp (remove)
Oregano, ground, 1 tbsp (remove)
Jalapeno Peppers, 1 pepper (remove)
Garlic, 2 cloves (remove)
Olive Oil, 7 tbsp (remove)
Butter, unsalted, 1 tbsp (remove)
*Tilapia, 24 oz (remove)

It can be served with rice.

In ablender or food processor, whirl 1/2 cup cilantro, 1/2 cup parsley, oregano, japalenos (rinsed, stemmed, and seeded), garlic, 6 tablespoosn olive oil, lime juice, and 1/2 teaspoom salt until smooth. Taste, and add more salt if desired. Scrape chimichurri into a small bowl. Meanwhile, prehet oven to 375oF. Rinse Tilapia and pat dry.Sprinkle all over with salt and black pepper. In a 10 to 12-inch ovenproof frying pan over medium-high heat, melt butter with remaining tablespoon olive oil. Add Tilpia and cook until browned on the bottom, about 3 minutes. Turn portions over and transfer an to the oven. Bake just until fish is opaque throughout, about 10 miutes.

Serving Size: 4