pan-seared tilapia with chili lime butter
(3 ratings)
NOTE: Chile lime butter can be made 1 day ahead and chilled, covered. Bring to room temperature before using.
(3 ratings)
yield
6 serving(s)
prep time
15 Min
cook time
10 Min
method
Pan Fry
Ingredients For pan-seared tilapia with chili lime butter
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1/4 cunsalted butter, softened
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1 Tbspfinely chopped shallot
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1 tspfinely grated fresh lime zest
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2 tspfresh lime juice
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1 tspminced fresh thai or serrano chile (preferably red), including seeds
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1/2 tspsalt
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6(5- to 6-oz each) pieces skinless tilapia fillet
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1/2 tspsalt
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2 Tbspvegetable oil
How To Make pan-seared tilapia with chili lime butter
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1Make chile lime butter: Stir together butter, shallot, zest, lime juice, chile, and 1/2 tsp. salt in a bowl.
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2Prepare fish: Pat fish dry and sprinkle with 1/2 tsp. 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.
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3Serve each piece of fish with a dollop of chile lime butter.
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