Nice, fresh-tasting dish that comes together in a snap. Make it even quicker by preparing the chile lime butter ahead of time. It can be made 1 day ahead, covered and chilled. Just make sure to bring to room temperature before using. I like this served atop jasmine rice. -adapted from Gourmet
For chile lime butter
- 1⁄4 cup unsalted butter, softened
- 1 tablespoon finely chopped shallot
- 1 teaspoon finely grated fresh lime zest
- 2 teaspoons fresh lime juice
- 1 teaspoon minced fresh serrano chili, including seeds
- 1⁄2 teaspoon salt
- 6 (5 ounce) skinless tilapia fillets
- 1⁄2 teaspoon salt, to taste (I prefer kosher)
- 2 tablespoons vegetable oil
- Make chile lime butter:.
- Stir together butter, shallot, zest, lime juice, chile and salt in a bowl.
- Prepare fish:.
- Pat fish dry and sprinkle with salt.
- Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until just smoking.
- Saute 3 pieces of fish, using a spatula to turn once, until golden and just cooked through, 4 to 5 minutes.
- Transfer to a plate and saute remaining fish in same manner.
- Serve each piece of fish with a dollop of chile lime butter.
This recipe gave me all sorts of ideas. Due to grocery store and time restraints, I had to substitute garlic for shallots in the butter but it still turned out delicious. I also added a littl eminced garlic to the pan when searing. I took one reviewers suggestion and rubbed the fish with cumin, paprika and chili powder. Paired with a pinot grigio, it was absolutely amazing. Next time I want to add an avacado and tomato salad on top.
I made this tonight and it was pretty good. I added extra lemon juice, plus a dash of cumin and cayenne to give it a little bit more flavor. Comes together very quick. My fish didn't really sear, I think next time I need to really dry it off.
A simple option with a complex taste. The butter's flavour is really nice, especially if you cheat and add cilantro to it. Lovely quick and simple.