Pan-seared Tilapia with Chili Lime Butter

Name: Pan-seared Tilapia with Chili Lime Butter
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Cuisine: American
Ingredients: 1/4 c unsalted butter, softened; 1 Tbsp finely chopped shallot; 1 tsp finely grated fresh lime zest; 2 tsp fresh lime juice; 1 tsp minced fresh thai or serrano chile (preferably red), including seeds; 1/2 tsp salt; 6 (5- to 6-oz each) pieces skinless tilapia fillet; 1/2 tsp salt; 2 Tbsp vegetable oil

Pan-seared Tilapia With Chili Lime Butter Recipe

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By Mikekey *
@Mikekey

NOTE: Chile lime butter can be made 1 day ahead and chilled, covered. Bring to room temperature before using.

Rating:

☆☆☆☆☆ 0 votes0

Serves:

Prep:

15 Min

Cook:

10 Min

Method:

Pan Fry

Ingredients

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1/4 c

unsalted butter, softened
1 Tbsp

finely chopped shallot
1 tsp

finely grated fresh lime zest
2 tsp

fresh lime juice
1 tsp

minced fresh thai or serrano chile (preferably red), including seeds
1/2 tsp

salt
6

(5- to 6-oz each) pieces skinless tilapia fillet
1/2 tsp

salt
2 Tbsp

vegetable oil

How to Make Pan-seared Tilapia with Chili Lime Butter

Step-by-Step

Make chile lime butter:
Stir together butter, shallot, zest, lime juice, chile, and 1/2 tsp. salt in a bowl.
Prepare fish:
Pat fish dry and sprinkle with 1/2 tsp. salt. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until just smoking, then sauté 3 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.
Serve each piece of fish with a dollop of chile lime butter.

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