Pan-Seared Tilapia with Chile Lime Butter
For chile lime butter
1/2 stick (1/4 cup) 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) pieces skinless tilapia fillet
1/2 tsp salt
2 tbsp vegetable oil
To make chile lime butter:
Stir together butter, shallot, zest, lime juice, chile, and salt in a bowl.
To prepare fish:
Pat fish dry and sprinkle with salt.
Heat 1 tbsp 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 tbsp oil in same manner.
Serve each piece of fish with a dollop of chile lime butter.
Pairs Well With
I'm not sure where I got this recipe, but it's definately one of my weeknight faves!
Note: I like to double or sometimes triple the butter recipe, roll it into a log and freeze it for the next time I feel like making this fish - when ready to use it just cut a chunk off, stick the rest back in the freezer and you're good to go!