Pan-seared Tilapia with Chili Lime Butter
By
Mikekey *
@Mikekey
5
NOTE: Chile lime butter can be made 1 day ahead and chilled, covered. Bring to room temperature before using.
Rating:
☆☆☆☆☆ 0 votes
Serves:
6
Prep:
15 Min
Cook:
10 Min
Method:
Pan Fry
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
Step-By-Step
1Make chile lime butter:
Stir together butter, shallot, zest, lime juice, chile, and 1/2 tsp. salt in a bowl.
Stir together butter, shallot, zest, lime juice, chile, and 1/2 tsp. salt in a bowl.
2Prepare 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.
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.
3Serve each piece of fish with a dollop of chile lime butter.
