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


Rec: Pan-Seared Tilapia with Chile Lime Butter

Veteran Member
6214 posts
Joined: Dec 9, 2005


Posted to Thread #24507 at 3:03 pm on Jun 17, 2013

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. Update: used the remaining chile lime butter on a half turkey breast (about 3-1/2 lbs.). Lifted the skin gently and spread the butter over the breast, then a little bit over the top as well, sprinkled salt and pepper over the top, then roasted at 350 until the breast registered 160 degrees on an instant-read thermometer. Removed from oven, tented with foil and let rest 20 minutes before slicing. Very moist turkey and really tasty. Also try tilapia recipes posted by Charlie, especially this one:

Source: 7/03 Gourmet

suz: We LOVE this...I make this Chili Butter as my go to for grilled's great on swordfish as well as halibut.

Michael in Sarasota: This was so bad...I didn't have butter so I used Crisco, no lime so I substituted an old potato...of course it was difficult getting two teaspoons of juice, I couldn't find red Thai chili peppers but I did have some red hots from last Halloween. The store didn't have sea bass so I substituted liver. Otherwise, I made it exactly as the recipe stated and we didn't like it a bit.

Sandy_in_Philly : Aw c'mon Michael, we know you better. You LOVED IT! Fess up! [NT] -

Michael in Sarasota: Well, was fabulous, Fabulous, FABULOUS!! - I did it with tilapia and dusted with flour. Fresh Market did not have Thai chilis or red serrano and I wanted the color contrast so I used an orange habanero. Unfortunately I used half the amount because I thought it would be too hot. I should have used the full amount. Ed said it was better than any we've had out. I got two 8oz pieces of tilapia and figured there would be leftover because we usually have 4 oz each. It was all gone! I doubled the butter and will use the rest with shrimp over pasta later this week. Thanks again, Pat!!!

Other messages in this thread: