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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Pan Seared Tilapia with Chili Lime Butter Recipe

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This recipe for Pan Seared Tilapia with Chili Lime Butter is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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