pan seared tilapia with chile-lime compound butter
Here is a healty eating choice that is easy as a snap to prepare.
prep time
20 Min
cook time
10 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1/2 stick (1/4 cup) unsalted butter, softened
- 1 tablespoon finely chopped shallot
- 1 teaspoon finely grated fresh lime zest
- 2 teaspoons fresh lime juice
- 1 teaspoon minced fresh serrano chile (preferably red), including seeds
- 1/2 teaspoon salt
- 4 - 5- to 6-oz tilapia fillets
- 1/2 teaspoon salt
- 2 tablespoons olive oil, extra virgin
- 1 bunch rapini
- 2 tablespoons salt (for water)
- 1 - fresh ground pepper to taste
How To Make pan seared tilapia with chile-lime compound butter
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Step 1TO MAKE COMPOUND BUTTER -
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Step 2Stir together butter, shallot, zest, lime juice, chile, and salt in a bowl. Chill butter, but do not allow to harden.
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Step 3TO MAKE BEDDING -
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Step 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.
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Step 5TO MAKE FISH -
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Step 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.
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Step 7Serve on bed of steamed rapini. Serve each piece of fish with a dollop of chile lime butter.
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