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Pan Seared Tilapia with Chili Lime Butter Recipe

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This recipe for Pan Seared Tilapia with Chili Lime Butter, by , is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barb Neal
Added: Monday, September 13, 2004

Category:
Category:

Ingredients:  
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 serrano chile (excluded seeds)
1/2 teaspoon salt

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

Directions:
Directions:
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, 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.

Number Of Servings:
Number Of Servings:
six
Preparation Time:
Preparation Time:
25 min
Personal Notes:
Personal Notes:
Chile lime butter can be made 1 day ahead and chilled, covered. Bring to room temperature before using.

 

 

 

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