Pan-Seared Tilapia with Chile Lime Butter |
|
 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
Ingredients:
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 |
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: Stir together butter, shallot, zest, lime juice, chile, and salt in a bowl.
2. Prepare fish: 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.
3. Serve each piece of fish with a dollop of chile lime butter.
4. Cooks' note: · Chile lime butter can be made 1 day ahead and chilled, covered. Bring to room temperature before using.
|
|