Pan Seared Tilapia With Chile-Lime Compound Butter

1
Geoffry Le Cher

By
@Geoffry

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

Rating:

★★★★★ 2 votes

Comments:
Serves:
4
Prep:
20 Min
Cook:
10 Min
Method:
Stove Top

Ingredients

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  • 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

How to Make Pan Seared Tilapia With Chile-Lime Compound Butter

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.

Printable Recipe Card

About Pan Seared Tilapia With Chile-Lime Compound Butter

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




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