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Rec: Pan-Seared Tilapia with Chile Lime Butter...this was posted before by someone, maybe Val?
Joined: Dec 9, 2005
Posted to Thread #3056 at 5:20 pm on Aug 14, 2006
That's where I first learned of it and it is really good, has great reviews. Should work with basa, I'd think,
PAN-SEARED TILAPIA WITH CHILE LIME BUTTER
Active time: 25 min Start to finish: 25 min
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
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.
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.
• Chile lime butter can be made 1 day ahead and chilled, covered. Bring to room temperature before using.
Makes 6 servings.
Other messages in this thread:
- 3056. ISO recipes for basa. Anyone familiar with this fish? [NT] - Pat-NoCal - 1:43am on 08/14/06 (15)
- Found this on wikipedia. . . for what it's worth. - Steve2 in LA - 2:47am on 08/14/06
- Hey this is great info, thanks Rick. Will have to ask the fishmonger where this one actually - Pat-NoCal - 3:42pm on 08/14/06
- "Rick"? [NT] - Steve2 in LA - 5:40pm on 08/14/06
- Sorry, I meant STEVE...lol. (those pre-coffee postings keep trippin' me up) [NT] - Pat-NoCal - 6:04pm on 08/14/06
- Hubby just came in and asked why I was laughing. I told him I called you Rick. He said..."well, as - Pat-NoCal - 6:06pm on 08/14/06
- hi pat [NT] - rvb - 6:51pm on 08/14/06
- Heyya Rick! (got the right Rick this time....lol). [NT] - Pat-NoCal - 7:45pm on 08/14/06
- . - rvb - 11:19pm on 08/15/06
- I've made this in the past (warning: vague recollection) - skyastara - 3:01am on 08/14/06
- Thanks, Sky. Now I know it's a mild fish, like tilapia, so any - Pat-NoCal - 4:34pm on 08/14/06
- Spicy Sauteed Fish with Olives and Cherry Tomatoes...made this last week, loved it. I used [LINK] - Curious1 - 3:23am on 08/14/06
- Thanks, C, will try this one next time. Made Deb's Rec: Red Snapper w/ Fresh Tomatoes & Black Olives - Pat-NoCal - 4:11pm on 08/14/06
- I must have missed that one...that's why I like the tilapia, it was very mild and reminded me a bit - Curious1 - 5:15pm on 08/14/06
- Rec: Pan-Seared Tilapia with Chile Lime Butter...this was posted before by someone, maybe Val? [LINK] - Curious1 - 5:20pm on 08/14/06
- This looks great too, thanks C. And wow, over 300 reviews. [NT] - Pat-NoCal - 6:08pm on 08/14/06