Ingredients
-
-
1/4
-
1
-
1
-
2
-
1
-
1/2
-
-
6
-
1/2
-
2
-
-
-
-
Directions
Pan-Seared Tilapia With Chile Lime Butter,Nice, fresh-tasting dish that comes together in a snap. Make it even quicker by preparing the chile lime butter ahead of time. It can be made 1 day ahead, covered and chilled. Just make sure to bring to room temperature before using. I like this served atop jasmine rice. -adapted from Gourmet,Tasty recipe and so simple to prepare! I did find it a little difficult to get the butter to mix well with the lime juice (even after thawing my butter), but it was just fine. I also didn’t have any Serrano chile, so I just added a little cayenne pepper to kick it up a notch. And I didn’t have shallots, so I added some VERY finely chopped yellow onion. Overall, a great recipe. I had plenty of the butter to spare, so we used it later for other dishes. Thanks GaylaJ!,I’d say it’s a good sign when your husband eats the whole plate before he even sits down. We loved this and I will definitely be making it again
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Steps
|
1
Done
|
Make Chile Lime Butter: |
|
2
Done
|
Stir Together Butter, Shallot, Zest, Lime Juice, Chile and Salt in a Bowl. |
|
3
Done
|
Prepare Fish: |
|
4
Done
|
Pat Fish Dry and Sprinkle With Salt. |
|
5
Done
|
Heat 1 Tablespoon Oil in a 12-Inch Nonstick Skillet Over Moderately High Heat Until Just Smoking. |
|
6
Done
|
Saute 3 Pieces of Fish, Using a Spatula to Turn Once, Until Golden and Just Cooked Through, 4 to 5 Minutes. |
|
7
Done
|
Transfer to a Plate and Saute Remaining Fish in Same Manner. |
|
8
Done
|
Serve Each Piece of Fish With a Dollop of Chile Lime Butter. |
