63 Reviews

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.

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lasewell November 02, 2010

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.

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Andrea G. April 22, 2010

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.

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gourmetronik May 28, 2007

This is a great way to dress up Tilapia. The butter, lime & chili are a surprisingly good combination. Since I did not have shallots, I used a finely chopped onion and sautéed the chili and onion then added the lime & zest. This made a butter sauce which I poured over the sautéed fish. We will use this recipe again.

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Chef Marcy June 25, 2005

Tasty recipe and so simple to prepare! I did find it a little difficult to get the butter to mix well with the lime juice (even after thawing my butter), but it was just fine. I also didn't have any Serrano chile, so I just added a little cayenne pepper to kick it up a notch. And I didn't have shallots, so I added some VERY finely chopped yellow onion. Overall, a great recipe. I had plenty of the butter to spare, so we used it later for other dishes. Thanks GaylaJ!

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Heidi T. October 07, 2014

I'd say it's a good sign when your husband eats the whole plate before he even sits down. We loved this and I will definitely be making it again

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marie115 September 14, 2013

Quite tasty. The chile lime butter was excellent!

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Sunnybrook September 08, 2012

I can't even begin to say how good this was! The best part was that dinner was on the table in less than 30 minutes and made for a very elegant week night meal. I would definitely serve this to guests. The only thing that I did different was to smear the butter mixture over the fish in the pan and cover it for a few minutes to get the butter to melt over top of the fish before serving. I was a little concerned about the shallots and the serrano tasting a little too raw, but they didn't at all. Will definitely make this again! Made for Zaar Chef Alphabet Soup!

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LARavenscroft February 02, 2012

What a simple and delicious dish! I made this as directed only I used a jalapeno for the serrano chili and left seeds in (didn't have a serrano). This would be an very easy and elegant dish to serve to company. Cooking time was right on. Served this with Roasted Broccoli With Garlic and Red Pepper#376311, Lemon Roast Potatoes#11930 and a side of cucumbers, tomatoes and onion salad. Thank you for posting the recipe and it will be going into my Favorites of 2011. Made for Holly Jolly Diabetic Forum 2011.

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mama smurf December 11, 2011
Pan-Seared Tilapia With Chile Lime Butter