Pan-Seared Tilapia With Chile Lime Butter

Total Time
15 mins
10 mins

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

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  • For chile lime butter

  • 14 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
  • 12 teaspoon salt
  • For fish

  • 6 (5 ounce) skinless tilapia fillets
  • 12 teaspoon salt, to taste (I prefer kosher)
  • 2 tablespoons vegetable oil


  1. Make chile lime butter:.
  2. Stir together butter, shallot, zest, lime juice, chile and salt in a bowl.
  3. Prepare fish:.
  4. Pat fish dry and sprinkle with salt.
  5. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until just smoking.
  6. Saute 3 pieces of fish, using a spatula to turn once, until golden and just cooked through, 4 to 5 minutes.
  7. Transfer to a plate and saute remaining fish in same manner.
  8. Serve each piece of fish with a dollop of chile lime butter.