Diary of a Foodie
Pan-Seared Tilapia with Chile Lime Butter
Diary of a Foodie: Season One: The Green Kitchen
Serves6
- Active Time:25 min
- Start to Finish:25 min
January 2007
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
Make chile lime butter:
-
Stir together butter, shallot, zest, lime juice, chile, and salt in a bowl.
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.
-
Serve each piece of fish with a dollop of chile lime butter.
Cooks' note: Chile lime butter can be made 1 day ahead and chilled, covered. Bring to room temperature before using.
- Keywords
- diary of a foodie,
- seafood,
- melissa roberts-matar
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