Pan-seared Tilapia Or Bass With Chile Lime Butter |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Yes, I do love the lime-butter combo in dishes! This is fresh and tasty - with a bit of heat. The tilipia is moist, flaky and tender. Good served on a bed of fresh greens... arugula, spinach, or your fave. This is from the July 2003 Gourmet Magazine. Read more . Enjoy. 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 fresh thai or serrano chile (preferably red), including seeds |
1/2 teaspoon salt |
for fish |
6 (5- to 6-oz) pieces skinless tilapia fillet or farm-raised striped bass fillets with skin |
1/2 teaspoon salt |
2 tablespoons vegetable oil |
Directions:
1. Make chile lime butter:
2. Stir together butter, shallot, zest, lime juice, chile, and salt in a bowl.
3. ****
4. Prepare fish:
5. If using striped bass, score skin in 3 or 4 places with a thin sharp knife to prevent fish from curling (do not cut through flesh). 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.
6. Serve each piece of fish with a dollop of chile lime butter.
7. **NOTE : Chile lime butter can be made 1 day ahead and chilled, covered. Bring to room temperature before using.
8. Enjoy.
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