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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Rating:
★★★★★ 2 votes
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

Step-By-Step

1TO MAKE COMPOUND BUTTER -

2Stir together butter, shallot, zest, lime juice, chile, and salt in a bowl. Chill butter, but do not allow to harden.

3TO MAKE BEDDING -

4Bring 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.

5TO MAKE FISH -

6Pat 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.

7Serve 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