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.


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...
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Sophie said...

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

You can view our blog here:

蒜泥白肉Lynn said...
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