Pan-Seared Tilapia With Chile Lime Butter

Recipe by GaylaJ
READY IN: 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 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
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DIRECTIONS

  • 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.
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