Some cosmetic changes in preparation for larger site changes in the works.

Close
Pat-NoCal

Rec: Pan-Seared Tilapia with Chile Lime Butter. Loved the texture and flavor, have made twice in

Veteran Member
6214 posts
Joined: Dec 9, 2005

Options

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

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.

Serves 6

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

Link: http://www.epicurious.com/recipes/food/views/108343


Other messages in this thread: