Pan-Seared Tilapia with Chile Lime Butter
  • 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
  1. To make chile lime butter:
  2. Stir together butter, shallot, zest, lime juice, chile, and salt in a bowl.
  3. To prepare fish:
  4. Pat fish dry and sprinkle with salt.
  5. 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.
  6. Sauté remaining fish in remaining tbsp oil in same manner.
  7. Serve each piece of fish with a dollop of chile lime butter.
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!