Tilapia with Chili Lime Butter
Source of Recipe
ecookbooks
List of Ingredients
For chile lime butter:
1/2 stick (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 Thai or serrano chile (preferably red),
including seeds
1/2 teaspoon salt
For fish:
6 (5- to 6-oz) pieces skinless tilapia fillet or farm-raised
striped bass fillets with skin
1/2 teaspoon salt
2 tablespoons vegetable oil
Recipe
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
saute 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. Saute 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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