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Pan-Seared Tilapia With Chile Lime Butter

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Ingredients

Adjust Servings:
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 serrano chili, including seeds
1/2 teaspoon salt
6 (5 ounce) skinless tilapia fillets
1/2 teaspoon salt, to taste (i prefer kosher)
2 tablespoons vegetable oil

Nutritional information

245.7
Calories
131 g
Calories From Fat
14.6 g
Total Fat
6.3 g
Saturated Fat
91.2 mg
Cholesterol
462.6 mg
Sodium
0.5 g
Carbs
0 g
Dietary Fiber
0.1 g
Sugars
28.6 g
Protein
160g
Serving Size

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Pan-Seared Tilapia With Chile Lime Butter

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    Cuisine:

    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!

    • 45 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    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.

    Avatar Of Thomas Bryant

    Thomas Bryant

    Culinary artist infusing dishes with creativity and a sprinkle of whimsy.

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