PAN-SEARED TILAPIA WITH CHILI LIME BUTTER
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
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
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
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
Categories Fish Quick & Easy Low/No Sugar Tilapia Hot Pepper Summer Gourmet
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Make chile lime butter:
- Stir together butter, shallot, zest, lime juice, chile, and salt in a bowl.
- Prepare 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 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.
- Serve each piece of fish with a dollop of chile lime butter.
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