Saturday, August 30, 2008

Pan-Seared Tilapia with Chile Lime Butter

For chile lime butter
1/2 stick (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 Thai or serrano chile (preferably red), including seeds
1/2 teaspoon salt

For fish
6 (5- to 6-oz) pieces skinless tilapia fillet
1/2 teaspoon salt
2 tablespoons vegetable oil

Stir together butter, shallot, zest, lime juice, chile, and salt in a bowl.

Pat fish dry and sprinkle with salt. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until just smoking, then sauté 3 pieces of fish, turning over once with a spatula, until golden and just cooked through, 4 to 5 minutes, and transfer to a plate. Sauté remaining fish in remaining tablespoon oil in same manner.

Serve each piece of fish with a dollop of chile lime butter.







5 comments:

diva said...

looks good! am liking the sound of tht butter

Bryan said...

the butter is great you can use it for any fish. I have even used with shrimp and scallops.

Bryan said...
This comment has been removed by the author.
Sophie said...

We would like to feature your tilapia recipe on our blog. Please email sophiekiblogger@gmail.com if interested. Thanks :)

You can view our blog here:
blog.keyingredient.com/

蒜泥白肉Lynn said...
This comment has been removed by a blog administrator.