Tilapia with Chili Lime Butter


(2 votes) 5 2

Tilapia is a very light and mild fish, so this sauce really spices it up.

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  • 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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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.

Reviews (1)

  • I think this is an excellent recipe. My entire family and I loved this tasty recipe, even though we do not like fish very well. all I give this a 5.

    Flag as inappropriate pamweiche13  |  March 22, 2013

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