pan-seared tilapia with chile lime butter

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Servs: 6   Prep:   Cook:

This is an incredibly quick and easy weeknight dinner. Serve with a side of steamed green beans or asparagus. Or on a bitter greens salad. Yummy!

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  • add   For chile lime butter
  • add   1/2 stick (1/4 cup) unsalted butter, softened
  • add   1 tablespoon finely chopped shallot
  • add   1 teaspoon finely grated fresh lime zest
  • add   2 teaspoons fresh lime juice
  • add   1 teaspoon minced fresh Thai or serrano chile (preferably red), including seeds
  • add   1/2 teaspoon salt
  • add   For fish
  • add   6 (5- to 6-oz) pieces skinless tilapia fillet
  • add   1/2 teaspoon salt
  • add   2 tablespoons vegetable oil

Instructions

  1. Make chile lime butter:
  2. Stir together butter, shallot, zest, lime juice, chile, and salt in a bowl.
  3. Prepare fish:
  4. 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 saut? 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. Saut? remaining fish in remaining tablespoon oil in same manner.
  5. Serve each piece of fish with a dollop of chile lime butter.
fahed_tanger_01

SuggestCan I Suggest...

fahed_tanger_01 00:59, 23 Feb 2008

fahed_tanger_01@hotmail.fr
jrixqt_007

TryitI'll Try It

jrixqt_007 13:26, 09 Feb 2008

can i use calamansi instead of lime?
TNVIV

NoteJust A Note

TNVIV 04:14, 14 Nov 2007

Oh yeah..........Talapia and Chile lime butter. Sounds wonderful. We will try this one tomorrow night. Thanks for Sharing.
sshadmand

NoteJust A Note

sshadmand 03:54, 27 Oct 2007

Im a big talapia fan thanks for the add!
Ruby

NoteJust A Note

Ruby 20:18, 24 Sep 2007

This sounds awesome Erin! We might be making it this week!
isaac

NoteJust A Note

isaac 20:17, 24 Sep 2007

erin, this looks awesome. I'm going to make ruby cook it
erin.hillmer

ChefsugNote From The Chef

erin.hillmer 18:13, 24 Sep 2007

Chile lime butter can be made 1 day ahead and chilled, covered. Bring to room temperature before using.

Recipe Reviews 7 reviews

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