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

Pan Seared Tilapia with Chile Lime Butter

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Serving: 6


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.

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