Tilapia with Chili Lime Butter
Ingredients
- Chili lime butter:
- 1/2 stick (1/4 C.) unsalted butter, softened
- 1 Tbs. finely chopped shallot
- 1 tsp. finely grated fresh lime zest
- 2 tsp. fresh lime juice
- 1 tsp. minced fresh Thai chili (preferably red), including seeds
- 1/2 tsp. salt
- Fish:
- 6 5-6 oz. pieces skinless tilapia fillet or farm-raised
- Striped bass fillets with skin
- 1/2 tsp. salt
- 2 Tbs. vegetable oil
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Directions
To make chili lime butter, stir together butter, shallot, zest, lime juice, chili, and salt in a bowl.
To make the 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 Tbs. 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 Tbs. oil in same manner. Serve each piece of fish with a dollop of chili lime butter.
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Reviews (1)
Flag as inappropriate pamweiche13 | March 22, 2013