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Rec: Pan-Seared Tilapia with Chile Lime Butter. Loved the texture and flavor, have made twice in
Joined: Dec 9, 2005
Posted to Thread #13724 at 4:08 pm on Feb 8, 2009
the past 10 days. A wonderful compound butter.
Pan-Seared Tilapia with Chile Lime Butter
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.
Cooks' note: Chile lime butter can be made 1 day ahead and chilled, covered. Bring to room temperature before using.
Pat’s note: Great fish and so easy. Per the reviews I dusted the tilapia with flour before sauteing. Really good stuff. The chile lime butter is great on vegetables too.
Source: 7/03 Gourmet http://www.epicurious.com/recipes/food/views/108343
Other messages in this thread:
- 13724. Rec: Pan-Seared Tilapia with Chile Lime Butter. Loved the texture and flavor, have made twice in [LINK] - Pat-NoCal - 4:08pm on 02/08/09 (15)
- Pat, Curious and I liked it too. That makes three for T & T! Please put it where it belongs [NT] - Sandy_in_Philly - 4:21pm on 02/08/09
- Done. [NT] - Pat-NoCal - 4:30pm on 02/08/09
- Yummm! It's what's for dinner! Thanks, Pat. - Michael in Sarasota - 4:24pm on 02/08/09
- You won't be disappointed. Funny you should mention fresh corn, was just eyeing a fresh corn polenta [LINK] - Pat-NoCal - 4:34pm on 02/08/09
- Rec: Charred Corn Salsa. I've made this before and want to try it with the tilapia. I used [LINK] - Sandy_in_Philly - 4:42pm on 02/08/09
- LOL I was thinking of making my favorite: REC Roasted White Corn Salsa from John Ash but.. - Michael in Sarasota - 5:21pm on 02/08/09
- This was so bad...I didn't have butter so I used Crisco, no lime so I substuted an old potato... - Michael in Sarasota - 1:01am on 02/09/09
- Aw c'mon Michael, we know you better. You LOVED IT! Fess up! [NT] - Sandy_in_Philly - 1:12am on 02/09/09
- Well, ok...it was fabulous, Fabulous, FABULOUS!! - Michael in Sarasota - 1:23am on 02/09/09
- LOL, glad you liked it, Michael. [NT] - Pat-NoCal - 2:51am on 02/09/09
- LOL! Thanks, M. [NT] - MarilynFL - 1:13pm on 02/09/09
- Thanks for a good laugh, Michael. Oh so true, isn't it? [NT] - KC_ - 4:44pm on 02/09/09
- We LOVE this...I make this Chili Butter as my go to for grilled fish... - suz - 2:15pm on 02/09/09
- Last night I used the chlie lime butter on a half turkey breast - Pat-NoCal - 5:40pm on 02/10/09
- Great idea! i see grilled chicken cutlets in my future.... [NT] - suz - 8:29pm on 02/10/09