Pan-Seared Tilapia with Chile Lime Butter

Pan-Seared Tilapia with Chile Lime Butter
Photo by Tina Rupp


  • ½ teaspoon salt
  • 2 teaspoons fresh lime juice
  • 2 tablespoons vegetable oil
  • 1 tablespoon shallot
  • 1 teaspoon fresh lime zest
  • ¼ cup unsalted butter
  • 6 5- to 6-oz pieces skinless tilapia fillet or farm-raised striped bass fillets with skin
  • + 2 more ingredients
    • ½ teaspoon salt
    • 1 teaspoon fresh Thai or serrano chile (preferably red)

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

View full recipe at Epicurious


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