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PAN-SEARED TILAPIA WITH CHILE LIME BUTTER
Pan-Seared Tilapia with Chile Lime Butter
Note: I like to double or sometimes triple the butter recipe, roll it into a log and freeze it for the next ..
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PrintINGREDIENTS
- Cooking Time: 8-10
- Servings: 6
- 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
- For fish
- 6 (5- to 6-oz) pieces skinless tilapia fillet
- 1/2 tsp salt
- 2 tbsp vegetable oil
DIRECTIONS
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.
RECIPE BACKSTORY
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!
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