Pan-seared Tilapia with Chili Lime Butter

Mikekey *


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


★★★★★ 1 vote

15 Min
10 Min
Pan Fry


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

How to Make Pan-seared Tilapia with Chili Lime Butter


  1. Make chile lime butter:
    Stir together butter, shallot, zest, lime juice, chile, and 1/2 tsp. salt in a bowl.
  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.
  3. Serve each piece of fish with a dollop of chile lime butter.

Printable Recipe Card

About Pan-seared Tilapia with Chili Lime Butter

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American
Hashtag: #weeknight

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