pan-seared tilapia with chile lime butter

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Servs: 6  Prep: 10m  Cook: 10m  

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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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

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

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Fahed Chat February 22

fahed_tanger_01@hotmail.fr

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Johanna Poblete February 09

can i use calamansi instead of lime?

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Vivian Agan November 13

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

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Sean Shadmand October 26

Im a big talapia fan thanks for the add!

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Ruby Knight September 24

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

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Isaac Mosquera September 24

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

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Note From The Chef

Erin Hillmer September 24

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

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