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.
Ingredients
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1/4 cunsalted butter, softened
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1 Tbspfinely chopped shallot
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1 tspfinely grated fresh lime zest
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2 tspfresh lime juice
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1 tspminced fresh thai or serrano chile (preferably red), including seeds
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1/2 tspsalt
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6(5- to 6-oz each) pieces skinless tilapia fillet
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1/2 tspsalt
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2 Tbspvegetable oil
How to Make Pan-seared Tilapia with Chili Lime Butter
- 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.
