Pan-seared Tilapia with Chile Lime Butter
- Prep Time
- Cook Time
- 4-6 servings
- Difficulty Level Easy
- Chile-Lime Butter
- 1 stick (½ cup) unsalted butter, softened
- 2 tablespoons finely chopped shallot
- 2 teaspoons finely grated fresh lime zest
- 4 teaspoons fresh lime juice
- 2 teaspoons minced fresh Thai or serrano chile (preferably red), including seeds
- 1 teaspoon salt
- 6-8 (6-oz.) pieces skinless tilapia fillet
- Kosher salt
- Freshly ground pepper
- 1-2 tablespoons flour, for dusting
- 4 teaspoons vegetable oil, divided
- Chile Lime Butter
Stir together butter, shallot, zest, lime juice, chile, and salt in a bowl. Set aside. (Roll in parchment and chill if making ahead).
Cooks' note: Chile lime butter can be made 1 day ahead and chilled, covered. Bring to room temperature before using.
- Pat fish dry and season with salt and pepper to taste on both sides of fish. Dust with flour on both sides.
- Heat 2 teaspoons of oil in a large nonstick skillet over high heat until very hot (not smoking), then sear 3 pieces of fish, turning over once with a spatula, until golden and just cooked through (about 4 to 5 minutes total). Transfer to a plate. Sauté remaining fish in remaining 2 teaspoons of oil in same manner.
- Serve each piece of fish with a dollop of Chile-Lime Butter.