Pan Seared Tilapia with Chile Lime Butter - News, Weather and Classifieds for Southern New England

Pan Seared Tilapia with Chile Lime Butter

Posted: Updated:

Serving: 6

Ingredients:

For chile lime butter

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

For fish:

6 (5 ounce) sea bass

1/2 teaspoon salt, to taste (I prefer kosher)

2 tablespoons vegetable oil

Method of Preparation:

Chile Lime Butter

1. Stir together butter, shallot, zest, lime juice, chile and salt in a bowl.

For Fish:

2. Pat fish dry and sprinkle with salt.

3. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until just smoking.

4. Sauté 3 pieces of fish, using a spatula to turn once, until golden and just cooked through, 4 to 5 minutes.

5. Transfer to a plate and sauté remaining fish in same manner.

6. Serve each piece of fish with a dollop of chile lime butter.

Powered by WorldNow

23 Kenney Drive
Cranston, R.I., 02920

Telephone: 401.455.9100
Fax: 401.455.9140
Email: news@wjar.com

Can't find something?

NBC 10 Outerwear Provided by:

NBC 10 Media Relations
Provided by:

Powered by WorldNow
All content © Copyright 2000 - 2014 Media General Communications Holdings, LLC. A Media General Company.