pan seared tilapia with chile-lime compound butter

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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