Pan-Seared Tilapia with Chile Lime ButterTina Rupp
Recipe information
Total Time
25 minutes
Yield
Makes 6 servings
Ingredients
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 or farm-raised striped bass fillets with skin
1
/2 teaspoon salt
2
tablespoons vegetable oil
Need to make a substitution?
Preparation
Make chile lime butter:
Step 1
Stir together butter, shallot, zest, lime juice, chile, and salt in a bowl.
Prepare fish:
Step 2
If using striped bass, score skin in 3 or 4 places with a thin sharp knife to prevent fish from curling (do not cut through flesh). 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.
Step 3
Serve each piece of fish with a dollop of chile lime butter.