pan-seared tilapia with chili lime butter

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

(3 RATINGS)

11 Pinches 2 Photos

Mikekey *

Seattle, WA

Updated on Jan 25, 2016

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

Rate

prep time 15 Min

cook time 10 Min

method Pan Fry

yield 6 serving(s)

Ingredients

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 thai or serrano chile (preferably red), including seeds
1/2 teaspoon salt
6 - (5- to 6-oz each) pieces skinless tilapia fillet
1/2 teaspoon salt
2 tablespoons vegetable oil

How To Make pan-seared tilapia with chili lime butter

Step 1

Make chile lime butter: Stir together butter, shallot, zest, lime juice, chile, and 1/2 tsp. salt in a bowl.

Step 2

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.
Step 3

Serve each piece of fish with a dollop of chile lime butter.
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