Shelly's Recipe

PAN SEARED TILAPIA WITH CHILE LIME BUTTER

Category: Fish and Seafood

Chile lime butter
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, including seeds
1/2 tsp kosher salt

Fish
6 (6-oz) pieces skinless tilapia fillet
1/2 tsp kosher salt
2 tbsp vegetable oil

Make chile lime butter: Stir together butter, shallot, zest, lime juice, chile, and salt in a bowl.

Prepare fish: Heat 1 tbsp oil in a 12-inch nonstick skillet over moderately high heat until just smoking, then saute 3 pieces of tilapia, 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 tbsp oil in same manner.

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