Pan Seared Tilapia With Chile-Lime Compound Butter

Geoffry Le Cher

By
@Geoffry

Here is a healty eating choice that is easy as a snap to prepare.


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Comments:

Serves:

4

Prep:

20 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

1/2 stick
(1/4 cup) unsalted butter, softened
1 Tbsp
finely chopped shallot
1 tsp
finely grated fresh lime zest
2 tsp
fresh lime juice
1 tsp
minced fresh serrano chile (preferably red), including seeds
1/2 tsp
salt
4
5- to 6-oz tilapia fillets
1/2 tsp
salt
2 Tbsp
olive oil, extra virgin
1 bunch
rapini
2 Tbsp
salt (for water)
1
fresh ground pepper to taste

Directions Step-By-Step

1
TO MAKE COMPOUND BUTTER -
2
Stir together butter, shallot, zest, lime juice, chile, and salt in a bowl. Chill butter, but do not allow to harden.
3
TO MAKE BEDDING -
4
Bring 2 quarts of salted water to a boil. Blanch rapini for 90 seconds. Remove and plunge in ice bath. Remove from bath, drain and set aside, season with fresh ground black pepper and cover with damp paper towel.
5
TO MAKE FISH -
6
Pat fish dry and sprinkle with salt. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until just smoking, then sauté 2 pieces of fish, turning over once with a spatula, until golden and just cooked through, 4 to 5 minutes, and transfer to a plate. Sauté remaining fish in remaining tablespoon oil in same manner.
7
Serve on bed of steamed rapini. Serve each piece of fish with a dollop of chile lime butter.

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American
Other Tag: Healthy