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Pan-Seared Tilapia With Chile Lime Butter

fish, butter, lime juice, shallot, lime zest, chili

Pan-Seared Tilapia With Chile Lime Butter -


For chile lime butter1/4 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
For fish6 (5 ounce) skinless tilapia fillets
1/2 teaspoon salt, to taste (I prefer kosher)
2 tablespoons vegetable oil

Directions for Pan-Seared Tilapia With Chile Lime Butter Recipe

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.

Read the full directions on


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