Pan-Seared Tilapia With Chile Lime Butter |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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 Ingredients:
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 |
Directions:
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.
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