Pan-seared Tilapia with Chili Lime Butter

Pan-seared Tilapia With Chili Lime Butter Recipe

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

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15 Min
10 Min
Pan Fry


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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
(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


  • 1Make chile lime butter:
    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.
  • 3Serve each piece of fish with a dollop of chile lime butter.

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About Pan-seared Tilapia with Chili Lime Butter

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

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