pan seared tilapia with chile-lime compound butter

(2 ratings)
Recipe by
Geoffry Le Cher
Hoover, AL

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

(2 ratings)
yield 4 serving(s)
prep time 20 Min
cook time 10 Min
method Stove Top

Ingredients For pan seared tilapia with chile-lime compound butter

  • 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

  • 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.

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