Pan Seared Tilapia With Chili Lime Butter Recipes

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PAN-SEARED TILAPIA WITH CHILI LIME BUTTER



Pan-seared Tilapia with Chili Lime Butter image

NOTE: Chile lime butter can be made 1 day ahead and chilled, covered. Bring to room temperature before using.

Provided by Mikekey *

Categories     Fish

Time 25m

Number Of Ingredients 9

1/4 c unsalted butter, softened
1 Tbsp finely chopped shallot
1 tsp finely grated fresh lime zest
2 tsp fresh lime juice
1 tsp minced fresh thai or serrano chile (preferably red), including seeds
1/2 tsp salt
6 (5- to 6-oz each) pieces skinless tilapia fillet
1/2 tsp salt
2 Tbsp vegetable oil

Steps:

  • 1. Make chile lime butter: Stir together butter, shallot, zest, lime juice, chile, and 1/2 tsp. salt in a bowl.
  • 2. Prepare fish: Pat fish dry and sprinkle with 1/2 tsp. salt. Heat 1 tablespoon 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 tablespoon oil in same manner.
  • 3. Serve each piece of fish with a dollop of chile lime butter.

PAN SEARED TILAPIA WITH CHILE-LIME COMPOUND BUTTER



Pan Seared Tilapia With Chile-Lime Compound Butter image

Here is a healty eating choice that is easy as a snap to prepare.

Provided by Geoffry Le Cher

Categories     Fish

Time 30m

Number Of Ingredients 12

1/2 stick (1/4 cup) unsalted butter, softened
1 Tbsp finely chopped shallot
1 tsp finely grated fresh lime zest
2 tsp fresh lime juice
1 tsp minced fresh serrano chile (preferably red), including seeds
1/2 tsp salt
4 5- to 6-oz tilapia fillets
1/2 tsp salt
2 Tbsp olive oil, extra virgin
1 bunch rapini
2 Tbsp salt (for water)
1 fresh ground pepper to taste

Steps:

  • 1. TO MAKE COMPOUND BUTTER -
  • 2. Stir together butter, shallot, zest, lime juice, chile, and salt in a bowl. Chill butter, but do not allow to harden.
  • 3. TO MAKE BEDDING -
  • 4. Bring 2 quarts of salted water to a boil. Blanch rapini for 90 seconds. Remove and plunge in ice bath. Remove from bath, drain and set aside, season with fresh ground black pepper and cover with damp paper towel.
  • 5. TO MAKE FISH -
  • 6. Pat fish dry and sprinkle with salt. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until just smoking, then sauté 2 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 tablespoon oil in same manner.
  • 7. Serve on bed of steamed rapini. Serve each piece of fish with a dollop of chile lime butter.

PAN-SEARED TILAPIA WITH CHILE LIME BUTTER



Pan-Seared Tilapia With Chile Lime Butter image

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

Provided by GaylaJ

Categories     Tilapia

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

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

Steps:

  • Make chile lime butter:.
  • Stir together butter, shallot, zest, lime juice, chile and salt in a bowl.
  • Prepare fish:.
  • Pat fish dry and sprinkle with salt.
  • Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until just smoking.
  • Saute 3 pieces of fish, using a spatula to turn once, until golden and just cooked through, 4 to 5 minutes.
  • Transfer to a plate and saute remaining fish in same manner.
  • Serve each piece of fish with a dollop of chile lime butter.

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