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      Pan Seared Tilapia with Chile Lime Butter

      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.Saut 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 saut remaining fish in same manner.

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

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